Pancakes are always a crowd-pleasing breakfast but it can be annoying to have to flip so many stacks. Not only is it easier to make them in a sheet pan, this version can be hand-held and eaten on the go.
- Non-stick cooking spray
- 2 cups buttermilk
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 1/2 cup pure maple syrup
- 1¼ cups whole wheat flour
- 1 cup all-purpose flour
- 1/4 cup vanilla protein powder
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1½ cups fresh blueberries
- 2 teaspoons brown sugar
- Powdered sugar, for topping
1. Preheat oven to 425°F. Line an 11-inch by 17-inch sheet pan with a piece of parchment paper. Spray paper and sides of pan with cooking spray.
2. Whisk the buttermilk, eggs, vanilla, butter and maple syrup together in a bowl. In a separate bowl, combine the flours, protein powder, baking soda, baking powder and sea salt. Add the wet ingredients to the dry ingredients and mix well. Pour into the prepared pan and smooth the top with a spatula.
3. In a blender, combine the berries with the brown sugar and pulse until smooth. If you’re having trouble getting it going, add a teaspoon of water to thin it out.
4. Using a spoon, add small dollops of the blueberry mixture to the top of the pancake batter (about 3 per row, with 4 rows). Use a toothpick, wooden skewer or sharp knife and drag it through the blueberry mixture to create a swirl pattern. Repeat over the surface of the batter.
5. Place the pan into oven and bake for 11 minutes, until lightly golden.
6. Let cool for 5 minutes, then sprinkle with powdered sugar and cut into 12 squares. This dish is best eaten warm, but if you have leftovers, they’ll keep for one day in an airtight container.