Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Sheet Pan Banana Pancakes MAKES: 4–6 SERVINGS PREP TIME: 12 MINUTES • COOK TIME: 11–14 MINUTES Make these pancakes ahead of time and re-heat in a 400°F oven until warm, or for 30 seconds in the microwave, for a simple yet scrumptious breakfast! Ingredients PANCAKES: 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour ¼ cup Bob’s Red Mill® Organic Buckwheat Flour ¼ cup Sugar 1 Tbsp Baking Powder 1 tsp Baking Soda ½ tsp fine Sea Salt ½ tsp ground Cinnamon ¼ tsp freshly grated Nutmeg 2½ cups lowfat Buttermilk, cold 2 Eggs, cold 4 Tbsp unsalted Butter, melted and divided 1½ tsp Vanilla Extract TOPPING: 3 ripe Bananas, sliced into ¼-inch rounds ½ cup Bittersweet Chocolate Chips 1½ tsp Sugar ⅛ tsp Cinnamon Instructions 1. Preheat oven to 425°F. Line an 18 x 13-inch baking sheet with parchment and grease with cooking spray. 2. In a large mixing bowl, whisk together dry ingredients. In a medium bowl, whisk wet ingredients, then slowly whisk into the dry ingredients until combined. 3. Pour batter into the lined baking pan and top with sliced bananas and chocolate chips. Bake for 10–12 minutes, or until pancake has slightly changed color and springs back to the touch. 4. Remove pan to counter and set oven to broil. Brush pancakes with remaining 2 tablespoons of melted butter; mix sugar and cinnamon and sprinkle on top. Return to the oven and broil for 1–2 minutes, or until the top has golden spots and the sugar mixture is bubbling. 5. Slice into squares and serve with warm maple syrup or other favorite toppings.