Sheet Pan Pancakes
Nutrition Facts
18-24 Serving Per Container
Serving size 1 piece
| Amount Per Serving | ||
|---|---|---|
|
Calories |
120 |
|
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Saturated Fat 1.5 g | 6% | |
| Cholesterol 30 mg | 10% | |
| Sodium 240 mg | 10% | |
| Total Carbohydrate 20 g | 7% | |
| Dietary Fiber 1 g | 2% | |
| Sugars 8 g | ||
| Includes Added Sugars 5 g | 11% | |
| Protein 3 g | ||
| Vitamin D | 2% | |
|---|---|---|
| Calcium | 6% | |
| Iron | 6% | |
| Potassium | 2% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 4 cups Pancake Mix
- 4 Eggs
- 2 cups Milk
- 1 tsp Vanilla Extract
- ½ cup Dark Chocolate Chips
- ½ cup Blueberries
- 1 ea Banana, Sliced
Method of Preparation
Step 1
Combine pancake mix, eggs, milk and vanilla extract together.
Let sit for 5 minutes.
Step 2
Pour batter into a greased baking pan.
Step 3
Top with desired toppings. We suggest dark chocolate chips, blueberries, and sliced banana.
Step 4
Bake for 15 minutes at 425°F.
Remove from oven. Cut into slices and top with butter and/or a drizzle of maple syrup.
