Recipe | Sheet Pan Triple Berry Pancakes | cookithealthier.com

RECIPE | Sheet Pan Triple Berry Pancakes

Yields9 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

I N G R E D I E N T S //
 2 cups Birch Benders Protein Pancake Mix
 12 fl oz water
  cup sliced strawberries
  cup fresh blueberries
  cup sliced blackberries
 1 tbsp cinnamon
 1 tbsp monkfruit sugar and pure organic sugar
Toppings:
 5 oz greek yogurt (use your favorite flavor, I used vanilla bean)
 1 cup mixed berries, sliced & sweetened with sugar or maple syrup
 pure organic maple syrup (optional)
 almond butter (optional)
 powdered sugar (optional)

D I R E C T I O N S //
1

Pre-heat your oven to 450 degrees. Spray a quarter sheet pan (9x13 inches) with cooking spray to help prevent any sticking!

2

In a bowl, whisk together 2 cups of Birch Bender's pancake mix, 12 oz of water and 1 Tbls. cinnamon until there are no lumps of dry ingredients. Then slice up all the berries and put them in a separate bowl to sweeten with 1 Tbls. of monkfruit sugar or pure organic maple syrup. Stir all the berries up to evenly coat with the sugar or syrup, then add them to the pancake batter. Gently fold in the berries into the batter.

3

Grab your greased sheet pan and pour in the berry batter. Smooth it around so that it reaches all the edges. Then you're ready to pop it in the oven. Bake for 12 minutes. Then turn on the broiler and bake for 1 minute. Rotate around and bake for 1 more minute, then remove from the oven!

4

Once your sheet pan pancake is out of the oven, it will cool pretty quickly, so you can go ahead and smooth on the yogurt around the middle like you see in the picture. Toss on the extra berries and cut into squares. ENJOY!!!

Nutrition Facts

Serving Size 1 square

Servings 9

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
 2 cups Birch Benders Protein Pancake Mix
 12 fl oz water
  cup sliced strawberries
  cup fresh blueberries
  cup sliced blackberries
 1 tbsp cinnamon
 1 tbsp monkfruit sugar and pure organic sugar
Toppings:
 5 oz greek yogurt (use your favorite flavor, I used vanilla bean)
 1 cup mixed berries, sliced & sweetened with sugar or maple syrup
 pure organic maple syrup (optional)
 almond butter (optional)
 powdered sugar (optional)

Directions

D I R E C T I O N S //
1

Pre-heat your oven to 450 degrees. Spray a quarter sheet pan (9x13 inches) with cooking spray to help prevent any sticking!

2

In a bowl, whisk together 2 cups of Birch Bender's pancake mix, 12 oz of water and 1 Tbls. cinnamon until there are no lumps of dry ingredients. Then slice up all the berries and put them in a separate bowl to sweeten with 1 Tbls. of monkfruit sugar or pure organic maple syrup. Stir all the berries up to evenly coat with the sugar or syrup, then add them to the pancake batter. Gently fold in the berries into the batter.

3

Grab your greased sheet pan and pour in the berry batter. Smooth it around so that it reaches all the edges. Then you're ready to pop it in the oven. Bake for 12 minutes. Then turn on the broiler and bake for 1 minute. Rotate around and bake for 1 more minute, then remove from the oven!

4

Once your sheet pan pancake is out of the oven, it will cool pretty quickly, so you can go ahead and smooth on the yogurt around the middle like you see in the picture. Toss on the extra berries and cut into squares. ENJOY!!!

RECIPE | Sheet Pan Triple Berry Pancakes
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