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Breakfast recipe · from the recipe book

Sheet-Pan Banana Oat Pancakes with Almond Butter

Tender, golden oat pancake squares studded with caramelized banana slices, warmed with cinnamon and cardamom and finished with a glossy almond butter–maple drizzle.

Sheet-Pan Banana Oat Pancakes with Almond Butter

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • ½ cup60 gWhole wheat flour
  • 2⅛ tsp10 gBaking powder
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ¼ tsp2 gSalt
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 large100 gEggs
  • 1¼ tsp5 gVanilla extract
  • 1 tbsp14 gCanola oildivided
  • 2 medium236 gBananathinly sliced
  • ¼ cup64 gAlmond butter, no salt added
  • 2 tbsp40 gMaple syrup
  • 1½ tbsp20 gWaterwarm

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment.
  2. Grind the oats in a blender into a coarse flour, then pour into a large bowl.
  3. Whisk the whole wheat flour, baking powder, cinnamon, cardamom and salt into the oat flour.
  4. In another bowl, whisk the milk, egg, vanilla and half of the canola oil until smooth.
  5. Stir the milk mixture into the oat mixture just until combined; let the batter rest 5 minutes to thicken.
  6. Brush the parchment with the remaining half of the canola oil.
  7. Spread the batter evenly on the pan and arrange the banana slices over the top in rows.
  8. Bake 15 to 18 minutes, until golden and a toothpick in the center comes out clean.
  9. While it bakes, whisk the almond butter, maple syrup and warm water into a smooth drizzle.
  10. Cool the pancake 3 minutes, cut into squares, and serve with the almond butter drizzle.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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