Make all of your pancakes at once instead of one-by-one on the stove. These pancakes are the ultimate weekday time-savers because they can be made the night before the busy morning rush. Don’t forget to top with fresh avocado and sliced banana.
This recipe from Fresh Avocados – Love One Today is an American Heart Association Heart-Check Certified Recipe.
Sheet Pan Avocado Banana Pancakes
Calories180 Per Serving
Protein5g Per Serving
Fiber4g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||31 g|
|Dietary Fiber||4 g|
1 starch, 1 fruit, 1 fat
1 cup whole-wheat flour
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
1 1/4 cup fat-free milk
1 cup ripe bananas (mashed)
1 ripe, fresh avocado (halved, pitted, peeled, mashed)
2 ripe bananas, sliced for topping
1 ripe fresh avocado, diced for topping
Preheat oven to 425F. Line 10 x 15-inch sheet pan with foil. Coat with no-stick cooking spray.
In one bowl combine flours, sugar, baking powder and salt.
In another bowl combine eggs, milk, bananas and avocado.
Pour wet mixture into dry mixture and stir until blended.
Pour onto prepared sheet pan. Bake 15 minutes until puffed and cooked through.
Cut into 24 squares. Top with bananas and avocados.