Who says a pancake has to be round? 🤔 Sheet pan pancakes, made with our Almond Protein Pancake & Waffle Mix, are the way to go if you're feeding a large group or wanting a big batch of fluffy deliciousness that can be stored in the freezer, then pulled out and reheated for a quick breakfast on busy mornings.
2 eggs, beaten
2 cups milk (dairy or non-dairy)
4 TBSP Octonuts California Almond Oil
½ cup pumpkin puree
2 ¼ cups Octonuts Almond Protein Pancake & Waffle Mix
2-3 tsp pumpkin pie spice
Preheat the oven to 400 degrees Fahrenheit. Spray or lightly grease an 11 x 17 sheet pan, then line with parchment paper. Set aside.
In a large bowl, whisk together the beaten eggs, milk, and Octonuts California Almond Oil until blended.
Add in the pumpkin puree and whisk again until smooth.
Stir in the pumpkin pie spice and Octonuts Almond Protein Pancake & Waffle Mix until combined and only a few lumps remain. The batter will be slightly thick.
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 serve with your favorite toppings — maple syrup and pecans are highly recommended!
Yields 12-16 pancakes
Add additional milk if thinner pancakes are desired.
For browned pancake tops, remove the pan from the oven during the final 1 to 2 minutes of baking, brush the top with melted butter or oil, then return to the oven and finish.
Make your own pumpkin pie spice mix by combining 1½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, ⅛ teaspoon ground allspice, ⅛ 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.