Super Schweeet Sweet Potato Sheet Pan Pancakes
Try saying the name of this recipe 3 times fast. Seriously say it out loud.
Super Schweet Sweet Potato Sheet Pan Pancakes….Super Schweet Sweet Potato Sheet Pan Pancakes…Super Schweet Sweet Potato Sheet Pan Pancakes
Happy Friday ya’ll! Fridays are meant for fun and relaxation. They’re also meant for rewarding yourself from a hard week’s work, right? In my mind, that should be every day, but Friday seems to be that kind of day for most people.
So why not whip up a batch of Super Schweet Sweet Potato Sheet Pan Pancakes? Why? Because you don’t have the time to make a pancake batter mix and tend to flippin’ 20 pancakes on Friday morning do you?! That’s what I thought.
Instead, prep this batter the night before, add it to a sheet pan in the morning, pop ‘em in the oven and relax with your morning coffee while reading your favorite book. (Here’s what I’m currently reading)
Pull em out, slice a piece of pancake, and take in all the sweet, savory smells of what’s to come for the weekend! BAM! Now that’s what I’m talking about. Let’s get cooking!
Ingredients
Dry ingredients
1 cup all-purpose gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon + more for sprinkling on top of the batter
2 Tbsp hemp seeds + more for sprinkling on top of the batter
2 Tbsp chia seeds
Wet ingredients
1 cup mashed sweet potato
1/2 ripe banana
2 Tbsp melted butter or 2 Tbsp coconut oil melted
2 1/2 Tbsp maple syrup
1 tsp vanilla extract
1 Tbsp almond butter
1 cup unsweetened dairy-free milk
Batter Toppings
Chopped walnuts, pecans or any of your other favorite nuts
Hemp seeds
Chocolate chips
Cinnamon
Coconut sugar
Directions
Preheat the oven to 400 degrees and prepare a 9 x 13 sheet pan with greased parchment paper. In a mixing bowl combine all the dry ingredients and mix well.
In a blender combine all the wet ingredients and blend it smooth.
Fold wet ingredients into dry ingredients and whip until a smooth, thick and sticky batter is formed. It should be pouring consistency.
Pour the pancake batter on the sheet pan and spread it evenly. Sprinkle with cinnamon, coconut sugar and add chopped nuts, hemp seed and chocolate chips on top. Lightly press down on the toppings to submerge them in the batter.
Bake for about 15 minutes or until the tester comes out clean. If you feel it’s slightly undone at this stage then let it rest on a flat surface for 2-3 minutes. It will become firmer as it cools down.
Last but not least, cut and serve with maple syrup, nut butter, and/or fresh fruit.
Recipes Tips and Notes
Refrigerating batter overnight: If you decide to make your batter the night before, check the consistency in the morning. Feel free to add a little splash of milk and a sprinkle of baking powder to help the pancakes rise when baking.
Sheet pan size: I used a 9 x 13 sheet pan for this recipe. The pancakes come out a little thicker than your normal stovetop pancake, so make sure they are all the way done. You can use whatever sheet pan size you like, just make sure to adjust cooking time and oven temp as necessary.
How to measure sweet potato: Roughly 1.5 medium or 1 large sweet potato yields 1 cup mashed. Make more just to be safe and use it for other homemade cycling snacks.
Flaxmeal: Flax meal is a great substitute for eggs. Make sure to soak the flax meal for a little while (5-10 minutes) just when mixing the ingredients. It does not have to be soaked for very long.
How to store: – Pack them in a reusable silicone bag like Stasher or cover the sheet pan with reusable Bee’s Wrap food wrap and stick in the fridge to eat from all week long. You can also freeze for longer-lasting pancakes!
Leftovers: Use extra leftovers for your weekend cycling adventures and trips!
Leftover pancake for a mid-ride snack on the Ute grave trail in Salida, CO
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