PAIR IT WITH


OVERNIGHT SHEET PAN PANCAKES PREP TIME 15 MIN. – COOK TIME 15 MIN. – READY IN 30 MIN. – SERVINGS 10


3 cups white whole-wheat flour 2 tbsp granulated sugar 1 tbsp instant yeast


1 tbsp baking powder 2 tsp baking soda


Heavy pinch of salt 2 large eggs


3 cups low-fat buttermilk 3 tbsp canola oil


1 tsp vanilla extract Cooking spray


Maple syrup, to serve Optional Toppings:


Chocolate hazelnut spread Sliced fresh strawberries Sliced bananas Blueberries


STEP 1 In a large bowl, combine the flour, sugar, instant yeast, baking powder, baking soda, and a heavy pinch salt. Whisk in the eggs, buttermilk, oil, and vanilla. Refrigerate batter overnight. STEP 2 Preheat oven to 400°F. Line an 13x18-inch rimmed baking sheet with parchment and coat with the cooking spray. Add batter to prepared pan and spread into an even layer. STEP 3 If desired, to 1 quadrant, add the chocolate-hazelnut or other spread. With a toothpick or spatula, make swirls in the batter with the spread, staying in its own quadrant. Bake 7 min., then, if desired, add the strawberries, blueberries, and/or bananas to the remaining 3 quadrants. Bake another 8–12 min., until golden brown. Slice into squares or use cookie cutters to punch out fun shapes. Serve warm with the maple syrup.


PER SERVING: 240 CALORIES, 7G FAT, 1G SATURATED FAT, 45MG CHOLESTEROL, 520MG SODIUM, 38G CARBOHYDRATE, 5G FIBER, 10G SUGAR, 9G PROTEIN 28


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