Sheet Pan Pancakes

Sheet Pan Pancakes

Usually I only make a small batch of pancakes but if you have a few extra mouths to feed or a larger family, sheet pan pancakes are such a great option. This morning I made these delicious banana sheet pan pancakes and it literally tasted like cake for breakfast! They are egg free so great for those with allergies. There is 5 minutes prep time and then 20 minutes in the oven which meant more morning playtime with my babe! Store leftovers in an airtight container in the fridge and reheat for snack time! 

 Prep: 5 mins

Cook: 20 mins

Serves: 2 adults & 2 toddlers 

Suitable From: 1 year  + (Omit maple syrup to make suitable for under 1’s)

Can be frozen for 3 months  

What do you need?

  • 1 ripe banana
  • 1 tbsp maple syrup or coconut sugar
  • 2 tsps baking powder
  • 1 cup milk of choice
  • 1 cup oat flour
  • 1/2 cup buckwheat flour
  • 3 tbsps almond flour
  • 1 tbsp cinnamon
  • 2 tbsps milled flaxseed

Optional ingredients:

  • Berries
  • Banana slices
  • Chocolate chip


  1. Preheat your oven to 180c and lime a baking tray with parchment paper.
  2. Mash the banana with a fork until fully mashed.
  3. Pour in the milk and maple syrup/coconut sugar. Stir until combined.
  4. Then add in the oat flour, buckwheat flour, almond flour, cinnamon and flaxseed. Stir until combined. Add in any optional ingredients and stir.
  5. Pour the batter into your baking tray and bake for around 18 mins.



Allergy Swap:

Omit the almond flour and add in a little more oat flour or buckwheat flour.


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