Quantcast
Print

Pancakes To Go! 2 Kinds of Sheet Pan Pancakes Made Healthier (And Yummier) from a Mix

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale
  • 3 cups pancake mix
  • 1/4 cup ground flaxseed
  • 2 cups water
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, diced
  • 1 3/4 cup blueberries (If using frozen blueberries, add 1 tablespoon of powdered mix or flour in a bowl before sprinkling on the pancakes. It’ll help soak up excess moisture from the freezing process.)

Instructions

  1. Combine pancake mix, flaxseed, water, eggs and maple syrup in a large mixing bowl.
  2. Stir until JUST incorporated. Even a few lumps is fine.
  3. Pour batter between two 9×13 pans, each coated with non-stick spray or butter.
  4. Sprinkle toppings on each pan: cheese and bacon on one then blueberries on the other.
  5. Bake at 425 degrees F for 12-15 minutes (I found the bacon and cheese cooked faster, especially when using frozen blueberries.)
  6. Allow to cool before slicing.
  7. Store refrigerated in an air-tight container.

Find it online: https://foodlets.com/2017/08/23/pancakes-to-go-2-kinds-of-sheet-pan-pancakes-made-healthier-and-yummier-from-a-mix/