Recipe: Wild Blueberry Sheet Pancakes
One of our favorite weekend (or weekday!) rituals is making these sheet pancakes. My toddler LOVES them so they're always a win, every day of the week.
Not only do they come together super easily (it all comes together in a blender!), its also incredibly easy to sneak in superfood ingredients, too. You can easily sneak in chaga, nettle powder, rosehip powder- whatever medicinal ingredients you have in your home apothecary!
Here is how its done.
First, preheat your oven to 400 F.
In your high speed blender, first combine and blend the wet ingredients:
1 1/2 cups of almond or coconut milk
1 tsp Vanilla Extract
2 ripe bananas
1/2 cup of melted coconut oil
1/2 cup of Maple Syrup
Once it's all mixed, add in your dry ingredients
4 cups of oat or quinoa flour
1 tsp baking soda
1 tsp Cinnamon powder
1 tsp Chaga Mushroom powder (for some immune boosting goodness!)
Blend it all together until it creates a batter and its all well incorporated.
Pour it into a parchment lined sheet pan, reserving about 1 cup of batter. With this remaining cup of batter, add in 1/4 cup of wild blueberries (you can use frozen just make sure you thaw them first). Blend them up so you have a beautiful purple batter.
To create the swirl, pour the batter into two verticle lines ontop of your sheet pancakes. Using a knife, swirl the batter horizontly until you have a pretty tye dye pattern!
Bake in the oven for 15 minutes. Cut and Top with a bit of maple syrup! These pancakes keep in the fridge for 5 days, or in the freezer nicely!