Name: Superfood Sheet Pan Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1-1/3 CUP Buckwheat Flour; 1-1/3 CUP Spelt Flour; 2-1/4 TEASPOONS Baking Powder; 1-1/4 TEASPOONS Baking Soda; 1 TEASPOON Salt; 3 CUPS Buttermilk*; 3 LARGE Eggs; 1 TABLESPOON Maple Syrup; 4 TABLESPOONS Unsalted Butter, Melter; 3/4 CUP Blueberries; 1/2 CUP Chopped Walnuts

If you are looking for a ymmuy and easy breakfast for a girl on the go, this Sheet Pan Pancake recipe is your new best friend. As ladies who are always moving, are all about quick and nutritious breakfasts. We are calling those recipes “Boss Breakfast”. There are a few things that qualify something as a “boss-worthy breakfast.” First it needs to contain all of the macronutrients (protein, fat, carbohydrates) to give your body the proper fuel it needs to get shit done. Second, it needs to be something that isn’t going to be overwhelming to prepare (food prep for the win). And third, it needs to be something you’ll actually be excited to eat (or drink). Enter this prep-ahead Sheet Pan Pancake recipe that will leave you feeling well-fueled and ready to power through your day.

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I didn’t know sheet pan pancakes were a thing until this year, but what an awesome idea! By using buckwheat and spelt flour, we’re adding a lot of great micronutrients to our meal. The walnuts and blueberries add a lot of extra benefits too. Added bonus, this recipe has kid-approval!

Superfood Sheet Pan Pancakes

Author: Sarah Kurtanich

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesRest time: 40 minutesTotal time: 30 minutesServings:6 servingsCalories:300 kcal Best Season:Summer

Description

Blueberry Sheet Pan Pancake for easy breakfasts. Prepare some for the week and have an easy, delicious, and nutritious breakfast on your way out the door!

Ingredients

1-1/3 CUP Buckwheat Flour
1-1/3 CUP Spelt Flour
2-1/4 TEASPOONS Baking Powder
1-1/4 TEASPOONS Baking Soda
1 TEASPOON Salt
3 CUPS Buttermilk*
3 LARGE Eggs
1 TABLESPOON Maple Syrup
4 TABLESPOONS Unsalted Butter, Melter
3/4 CUP Blueberries
1/2 CUP Chopped Walnuts

Instructions

Melt the butter and set it aside so it’s cool by the time you’ll mix it into the batter
Preheat your oven to 450 ̊ F and line an 18 x 13 inch rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flours, baking powder, baking soda and salt.
In a medium bowl, mix together the buttermilk, eggs and maple syrup.
Pour the wet ingredients into the dry ingredients and stir. Once mostly combined, gently stir in the melted butter. Let the batter sit for 5 minutes.
Pour the batter onto your prepared baking sheet and spread out in an even layer. Sprinkle blueberries and walnuts evenly on top. Bake for about 15 minutes. It’s done when the top begins to brown and a toothpick inserted into the center comes out clean.
Serve with butter, maple syrup and more blueberries.

Notes

*You can easily make a substitute for buttermilk with some lemon juice or vinegar (white or apple cider) and regular milk or nut milk. For one cup of “buttermilk” you add a tablespoon of lemon juice or vinegar to a liquid measuring cup. Then pour your milk in until it reaches the 1 cup line. Allow to sit for 5-10 minutes.

The best blueberry sheet pan pancake recipe!

Sarah Kurtanich

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Sarah Kurtanich is a Fertility Awareness Practitioner and Health Coach on a mission to help shift how menstrators move through the world. Previously, she has served as the Chief Eating Officer at Taste Frederick Food Tours, the co-host of The Mustache Mesa podcast, and a Wild Woman Project Circle Leader. She believes in enjoying your food, taking care of yourself and doing things that make you feel good. She and her husband call Frederick, Maryland their home with their daughter and golden retriever.