Ingredients
-
-
1
-
-
2
-
2
-
1
-
1
-
1 1/2
-
3/4
-
6
-
2
-
2
-
2
-
1 1/2
-
Directions
My Lemon Blueberry Buttermilk Sheet Pan Pancakes from my new cookbook WW Meal Prep were such a hit that I decided to make a new version with yogurt instead of buttermilk. They turned out so good and love the added protein. Not only are they great for meal prep, they are also perfect for serving a crowd. Theres no need to stand over a stove just pop them in the oven. Then set out all the toppings and let everyone help themselves!,,I partnered with Stonyfield Organic, my favorite yogurt brand, to make these delicious pancakes. This recipe calls for 1 cups of their 0% Fat Smooth & Creamy Plain Yogurt, which packs these healthy pancakes with extra protein.,Fresh fruit, like strawberries, blueberries, and bananas,Chocolate chips,Vanilla yogurt,Maple syrup,Honey,Butter,For gluten-free pancakes, replace the all-purpose flour with 1 1/2 cups oat flour and 1/2 cup coconut flour.,Use fresh or frozen berries and any berry combination you like. used a mix of raspberries, blueberries, and blackberries.,Dont want mixed berries, just use the the same amount of the fruit you prefer.,Got picky kids? Swap out the berries for chocolate chips!
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Steps
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1
Done
|
Spray a Rimmed 18 X 13 Sheet Pan With Cooking Spray, This Will Keep the Parchment in Place |
|
2
Done
|
Cut a Piece of Parchment Paper to Cover the Bottom Completely, About 16 X 20 Inches. Place on the Sheet Pan and Spray More Oil on the Parchment, and Around the Sides of the Sheet Pan. |
|
3
Done
|
in a Medium Bowl, Whisk Together Dry Ingredients (from Flour to Salt). |
|
4
Done
|
in Another Medium Bowl, Whisk Together Wet Ingredients (from Yogurt to Vanilla) Until Thoroughly Combined., |
|
5
Done
|
Transfer Wet Ingredients Into the Bowl With the Dry Ingredients and Whisk Until Just Combined. Do not Over Mix (or Worry If There Are Some Lumps). |
|
6
Done
|
Gently Fold in Berries., |
|
7
Done
|
Pour the Batter Into the Prepared Baking Sheet. Spread the Batter Evenly With a Spatula Then Tap the Sheet Pan on the Counter a Couple Times to Settle the Batter. |
|
8
Done
|
Bake For 15 to 17 Minutes, Rotating the Pan Halfway Through. |
|
9
Done
|
Allow to Cool For 5 Minutes in the Pan Then, Place a Large Cutting Board Over the Top of the Pan and Flip the Pancakes Onto Cutting Board. Cut Into 16 Squares and Serve Immediately. |
