Easy Sheet Pan Pancakes with Berry Compote
Sheet pan pancakes are made with whole wheat flour and a sneaky vegetable addition for a healthier take on a classic breakfast favorite. These fluffy pancake squares make the perfect way to eliminate breakfast boredom or are great for serving a crowd.
Servings 8 people
Calories 221kcal
Ingredients
Fruit compote
- 2 cups mixed berries frozen or fresh
- ¼ cup maple syrup
- ¼ cup water
- ¼ cup orange juice
- 1 tablespoon cornstarch + 1 tablespoon water to make a slurry
Pancakes
- 1 cup shredded zucchini drained and well-squeezed
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups soy milk
- ¼ cup sugar
- 2 flax eggs
- 1 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoon white vinegar
Instructions
Make the fruit compote
- Cut up larger berries and place berries, water, syrup, and orange juice in a saucepan and cook until berries are soft about five minutes.
- Mix 1 tablespoon cornstarch with 1 tablespoon water. Add to hot berry mixture and stir to combine. Cook until slightly thickened about 1-2 minutes.
- Remove from heat until ready to serve. Sauce can be served, warm or cold. To refrigerate, cool completely before covering with a lid and placing in the refrigerator.
Make the pancakes
- Preheat the oven to 350° F.
- Grate, drain, and squeeze zucchini.
- Place 2 tablespoons of flax meal in a bowl and add ⅓ cup water. Allow it to sit for five minutes.
- In a large mixing bowl, add the flours, baking powder, baking soda and salt. Whisk together.
- In a blender, combine the soy milk, sugar, flax eggs, vanilla extract, cinnamon and white vinegar. Blend for one minute on high.
- Add to the dry ingredients and mix with a wooden spoon to combine.
- Add squeezed zucchini to pancake batter and fold it in to mix.
- Pour the mixture into a 9 x 13 sheet pan or baking dish lightly wiped or sprayed with oil.
- Place into the oven and bake for 25 minutes or until a toothpick inserted comes out clean. Serve up with the compote and enjoy!
Notes
- Serve Hot or Cold: These pancakes work perfectly hot or cold. I find them quite good either way! This means you can easily pack them up in a container to carry with you on the go! When serving warm I love them with the compote or some maple syrup, powdered sugar, fresh fruit, toasted nuts, and whipped cream.
- Storing: Store squares or shapes of sheet pan pancakes in an airtight container in the fridge for up to four days or in the freezer for three months. The berry compote is great to keep in a jar in the fridge for a week or freeze it in a freezer-safe container to extend its shelf-life to three months.
- Reheat: If you prefer to eat leftovers heated up, microwave them wrapped in a damp paper towel in short intervals, or in a 350° F oven wrapped in foil for about 10 minutes.
- Squeeze the Zucchini. This prevents too much moisture in the pancakes. It works best to grate it, let it sit for a few minutes in a strainer, and then squeeze it out as you add it to the measuring cup.
- Type of Pan. Make sure your baking tray (or sheet pan) has about 1-inch high sides so that the rising pancakes don't spill out. You can also be cooked in a regular 9 x 13 baking dish.
Nutrition
Calories: 221kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 305mg | Potassium: 349mg | Fiber: 4g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 2mg