Who says a pancake has to be round? š¤ Sheet pan pancakes, made with our Almond Protein Pancake & Waffle Mix, are the way to goĀ if you're feedingĀ a large group or wantingĀ a big batch of fluffy deliciousness that can beĀ stored in the freezer, then pulled out and reheatedĀ for a quick breakfast on busy mornings.Ā
Pour the batter onto the sheet pan and gently spread around to level. Bake for 16 to 18 minutes, or until the top is slightly cracked and springs back when pressed.
Let stand in the pan for 2 to 3 minutes then cut and serveĀ with your favorite toppingsĀ āĀ maple syrup and pecans are highly recommended!
Yields 12-16 pancakes
TIPS:
Add additionalĀ milk if thinner pancakes are desired.
ForĀ browned pancake tops, remove the pan from the oven during the final 1 to 2 minutes of baking, brush the top withĀ melted butter or oil, then return to the oven and finish.
Make your ownĀ pumpkin pie spiceĀ mix by combining 1½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ā teaspoon ground allspice, ā teaspoon ground cloves (optional).
To adapt this recipe for regular griddled pancakes, use 1 egg, 1 cup milk, 2 tablespoons Octonuts California Almond Oil, ¼ cup pumpkin puree, 1 to 1½ teaspoons pumpkin pie spice, and 1¼ cups Octonuts Almond Protein Pancake and Waffle Mix. Follow directions as above, but cook on a greased griddle on medium-low heat for 4 minutes per side.
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