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Sheet Pan Avocado Banana Pancakes

Heart-Check Certified Sheet Pan Pancakes Recipe
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Sheet Pan Avocado Banana Pancakes

Make all of your pancakes at once instead of one-by-one on the stove. These pancakes are the ultimate weekday time-savers because they can be made the night before the busy morning rush. Don’t forget to top with fresh avocado and sliced banana.

This recipe from Fresh Avocados – Love One Today is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  12   Serving Size   2 pancakes

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 2 eggs
  • 1 1/4 cup fat-free milk
  • 1 cup ripe bananas (mashed)
  • 1 ripe, fresh avocado (halved, pitted, peeled, mashed)
  • 2 ripe bananas, sliced for topping
  • 1 ripe fresh avocado, diced for topping

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425F. Line 10 x 15-inch sheet pan with foil. Coat with no-stick cooking spray.
  2. In one bowl combine flours, sugar, baking powder and salt.
  3. In another bowl combine eggs, milk, bananas and avocado.
  4. Pour wet mixture into dry mixture and stir until blended.
  5. Pour onto prepared sheet pan. Bake 15 minutes until puffed and cooked through.
  6. Cut into 24 squares. Top with bananas and avocados.

Nutrition Facts

Sheet Pan Avocado Banana Pancakes
CaloriesCalories
180 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 180
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 30 mg
Sodium 320 mg
Total Carbohydrate 31 g
Dietary Fiber 4 g
Sugars 9 g
Protein 5 g

Dietary Exchanges
1 starch, 1 fruit, 1 fat

 

Make all of your pancakes at once instead of one-by-one on the stove. These pancakes are the ultimate weekday time-savers because they can be made the night before the busy morning rush. Don’t forget to top with fresh avocado and sliced banana.

This recipe from Fresh Avocados – Love One Today is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Sheet Pan Avocado Banana Pancakes
CaloriesCalories
180 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 180
Total Fat 5.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 30 mg
Sodium 320 mg
Total Carbohydrate 31 g
Dietary Fiber 4 g
Sugars 9 g
Protein 5 g

Dietary Exchanges
1 starch, 1 fruit, 1 fat

Ingredients

Servings  12   Serving Size   2 pancakes

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 2 eggs
  • 1 1/4 cup fat-free milk
  • 1 cup ripe bananas (mashed)
  • 1 ripe, fresh avocado (halved, pitted, peeled, mashed)
  • 2 ripe bananas, sliced for topping
  • 1 ripe fresh avocado, diced for topping

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425F. Line 10 x 15-inch sheet pan with foil. Coat with no-stick cooking spray.
  2. In one bowl combine flours, sugar, baking powder and salt.
  3. In another bowl combine eggs, milk, bananas and avocado.
  4. Pour wet mixture into dry mixture and stir until blended.
  5. Pour onto prepared sheet pan. Bake 15 minutes until puffed and cooked through.
  6. Cut into 24 squares. Top with bananas and avocados.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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