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Healthy sheet pancakes

Healthy Sheet Pancakes

These healthy, sheet pancakes can be eaten hot or cold and are fantastic to prep in advance. Store them in an airtight container and place in the fridge for up to 3 days.
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
CourseBreakfast
KeywordPancakes
Servings 3
Calories 409kcal

Ingredients
 

  • 180 grams oats
  • 2 large eggs
  • 2 medium bananas
  • 1 tsp cinnamon
  • 200 ml milk
  • 1 handful blueberries
  • 1 handful raspberries
  • 1 handful pecans
  • 1 tbsp maple syrup
  • 1 tbsp natural yogurt
  • 1 tsp peanut butter

Instructions
 

  • Pre heat the oven to fan 200
  • Add the oats, bananas, eggs, cinnamon and milk to a blender and blitz until smooth.
  • Grease an 11x7 baking try with oil before pouring the pancake mixture into the tin. Make sure it is distributed evenly.
  • Top with fresh blueberries, raspberries and pecans.
  • Place in the oven for 15-17 minutes but make sure to keep an eye out as ovens will vary.
  • Divide into 3 portions and enjoy with your favourite toppings. I like the combo of natural yogurt, peanut butter and maple syrup.

Notes

The Macros for this recipe are without the toppings. I would recommend adding some high protein yogurt along with peanut butter and maple syrup. Around 1-2 tbsp of good quality yogurt will balance this meal nicely.

Nutrition

Serving: 1 Serving | Calories: 409kcal | Carbohydrates: 67g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 132mg | Sodium: 90mg | Potassium: 669mg | Fiber: 9g | Sugar: 16g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 3mg
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