Sheet pan pancakes

Hello again! I've stopped all my online activity for a while. Never stopped cooking and trying new things though. 

I've missed writing and being accountable so I'm gonna try and give social media and recipe development (with writing and everything that entails) another go. 

And the first recipe in this new year and new chapter is a breakfast one. 

Why breakfasts? Because I love it and also, it's a meal many people skip because they don't have time to or they think they don't have that time.

This recipe is easy to make, fast and you can double it and then freeze some for later.

I used to make a lot of pancakes, but never sheet pan pancakes before. Until this year. 

I've seen a recipe for some sheet pan pancakes that I veganized and (hopefully) made it healthier a few days ago. And guess what? I tried this once and I am hooked.

My recipe uses less than 10 ingredients, it tastes like peanut butter pancakes and it's ready in less than 40 minutes from start to finish.

Ingredients:

150 g (1 cup) whole wheat flour

60 g (1/2 cup) almond flour

50 g (1/2 cup) peanut flour 

350 - 375 ml (1.4 - 1.5 cups) soy milk

40 g (4 tbsp) ground flax seeds

40 g (2.5 tbsp) brown sugar

7 g (1.5 tsp) baking powder

5 ml (1 tsp) vanilla extract

Method: 

Start preheating your oven to 200°C before you start assembling you batter.

In a bowl place all the dry ingredients (all the flours, baking powder, flax seeds and the brown sugar), then add the soy milk and the vanilla extract.

Mix until you have a smooth, thick batter. Pour into a nonstick sheet pan or cake tin, or onto a pan lined with baking paper or a silicone sheet pan. 

Bake at 200°C for 25 - 30 minutes or until a toothpick comes out clean.

Cut and serve with a dollop of plant based yogurt, some fresh fruit and a drizzle of maple syrup.

You double or triple the recipe and cook it then freeze it. After you freeze it, you can heat it in the microwave or toaster and have it for breakfast really fast.

Or you can freeze the batter in a bag that has the shape and size of the tray you use, and cook it whenever you want.

Substitutions:

Maple syrup or agave syrup instead of the sugar. 2 tbsp of liquid sweetener instead of the sugar. When doing this you should use less milk.

Pumpkin seeds flour instead of almond flour for more protein and more depth of flavor. Use 2 more tbsp of milk for this flour.

Never tried it with other flours, but for a gluten free recipe you should be able to use whatever flour you use instead of the whole wheat flour.

Ingrediente:

150 g făină de grâu integrală

60 g făină de migdale

50 g făină de arahide

350 - 375 ml lapte de soia

40 g semințe de in măcinate

40 g zahăr brut

7 g praf de copt

5 ml esență de vanilie

Metodă:

Începeți prin a încălzi cuptorul la 200°C, înainte de face aluatul.

Într-un bol amestecați toate ingredientele uscate (toate tipurile de făină, pragul de copt, semințele de in și zahărul), apoi adăugați laptele de soia și esența de vanilie.

Amestecați până obțineți un aluat ca și cel pentru clătite pufoase. Turnați aluatul într-o tavă antiaderentă sau tapetată cu hârtie de copt sau într-o tavă de silicon. 

Coaceți la 200°C pentru 25 - 30 minute sau până când o scobitoare înfiptă iese curată.

Tăiați în porții și serviți cu iaurt vegetal și puțin sirop de arțar.

Pentru meal prep dublați sau triplați cantitatea, apoi gătiți și congelați. După, decongelați în cuptorul cu microunde sau în toaster și aveți micul dejun in câteva minute.

Sau puteți congela aluatul într-o pungă care are dimensiunile tăvii pe care vreți să o folosiți și coaceți oricând aveți nevoie.

Substituții:

Sirop de arțar sau de agave în loc de zahăr. 2 linguri de sirop în loc de zahăr. Când faceți asta ar trebui să folosiți mai puțin lapte.

Făină din semințe de dovleac în loc de făină de migdale pentru un plus de proteine și saoare diferită. Folosiți 2 linguri de lapte vegetal în plus pentru acest tip de făină.

Nu am testat rețeta cu făină fără gluten, dar teoretic ar trebui să puteți folosi ce făină folosiți de obicei în loc de făina de grâu integrală.

And now to explain why I choose the whole wheat flour and not all purpose and so on...

* First of all: why whole wheat flour? 

Well, I love it, love the taste and everything. And, also, I love the better nutrition in whole wheat flour. The whole wheat flour has more fiber for better satiety, more iron, calcium, phosphorus, magnesium and zinc than white or all purpose flour.

* The almond flour. It's dense and doesn't rise as other flours. So why? 

Because it adds some vitamin E, some very good fats, more protein than the wheat flour and I also like the texture of the finished product.

* Peanut flour

First of all, this flour adds a peanuty taste to the pancake. Yum! Also, this flour is better than the almond flour when it comes to keeping the finished product structure. And there is the nutrition aspect too. It adds protein, quite a bit of iron and minerals.

* Flax seeds

First of all, they are there instead of eggs. Also, they add some very good omega 3 fats, iron and some protein too.

*Soy milk

I prefer soy milk instead of other plant based milks because of the protein, iron and choline content. Also, it's creamy and delicious.

As you can see, you can use this recipe for children too. Not for babies though, because they have some sugar in them and sugar is something you want to avoid at least until 2 years of age.