School is back in session and that means that everyone ( including myself) is back on the meal prepping train! Somehow every summer meal prepping and planning goes out the window for two months, breakfasts and dinners and after thoughts and normally something that is eaten out or though of last minute by making a smoothie or grabbing a sandwich on the go. Then September hits and everyone runs to the grocery store maniacally trying to grab what they can for prepping meals for themselves, the kiddos, and their significant others. Its like Labor Day evokes a sense of a closing of one chapter and an opening of another.
Tyler and I haven’t been exceptional in the meal prep category either this summer, with teaching I have the summers off and this means slower mornings and the time to cook dinner each night instead of seeing an hour or two on Sundays prepping. While I have loved these days, I have found myself itching to get back into the meal prep game. For the last two weeks I have been waking up earlier, meal prepping small things on Sundays and getting back into our normal groove!
This turn of events brought my back into the kitchen working on creating easy on the go breakfasts that are both satisfying in the the C/P/F categories but also delicious and something that can be eaten on a commute to work or school, or even for weekends when no one realllyyy wants to cook.
** Insert healthy whole wheat sheet pan pancakes here**
I have been wanting to use my pancake recipe to make a sheet pan version for a long time. If you are like me, you love the occasional pancake but you hate standing by the stove to flip each one. After a few failed attempts and working with baking times, these bad boys have been perfected! They are made with ingredients you will certainly have in your pantry and they make 10 servings which means some for the week and some for the freezer, which for me is a BIG win when you have freezer items to pull out for those “ just not gunna happen” days!
One serving is two slices of the pancakes and I serve it with the following options; nut butter, berries, yogurt, syrup, honey, or honestly just PLAIN!
2 cups of whole wheat flour
2 tablespoons of ground flaxseed
1 cup of almond milk ( or for nut free regular or coconut milk)
1 tablespoon vanilla
2 tablespoons honey or maple syrup
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Mix all of your wet ingredients together and then add in the dry ingredients.
2. Pour into a lined or sprayed 9x9 baking dish and cook at 350 for 35 minutes. You can top this with any type of berries or chocolate chips before baking as well!
** note, once the batter is poured you can add any toppings you want, I have divided the bater into four sections before and made four different variations in one pan which is always a crowd pleaser!