Tired of making little pancakes in the pan? Try sheet pan pancakes! These are made in the oven instead of on the stovetop. They cook so evenly in the oven and you don’t have to spend time spent flipping each pancake one by one. Afterwards, you can cut them into whatever shapes you want!
These pancakes are baby-friendly and include fortified iron and healthy fats. They do contain almond flour and eggs (which are potential allergens), so I would only recommend this recipe once you’ve already exposed your baby to these allergens on their own. If you are looking for a nut-free pancake recipe, check out some of my other pancake recipes… links to be added!
How to make fluffy pancakes without baking powder
I didn’t use baking powder for this recipe to limit added sodium for my baby. Now that he’s older, I do use baking powder in my recipes for ease. However, if you’d also like to avoid baking powder for this or other reasons, this recipe is for you!
In order to get the pancake to be fluffy without baking powder, I manually beat air into the egg whites. I recommend using an electric mixer for this step, but you can also do it with a hand mixer. You’ll need to beat the egg whites until they are white and fluffy. This means the eggs have trapped air that will then help the batter be fluffy and airy as it is baked.
Recipe
Banana-Nut Sheet Pan Pancakes
Ingredients
- 1 banana ripe
- 2 eggs
- 3/8 cup almond flour
- 3/8 cup baby oatmeal
Instructions
- Preheat oven to 350F.
- Separate the egg yolks from the egg whites.
- Whisk the egg white until you get stiff peaks.
- In a separate bowl, mash the banana and mix it with the egg yolks. Then add the almond flour and baby oatmeal and mix well.
- Fold in the egg white into the mixture.
- Put batter into a lined sheet pan, and bake until cooked through, around 12-15 minutes for me but it will depend on the thickness of the batter in your pan.
