It’s a healthy breakfast that tastes delicious. Inspired by the Almond Joy, these sheet pan pancakes are an early morning treat.
Matt Anderson with Utah’s Child Nutrition Program shares how to make Sunbutter Joy Sheet Pancakes.
Sunbutter Joy Sheet Pancakes
Yield: Makes 5 cups of batter, which can produce up to 2 sheet pans (18×13) of thin pancakes scaling each pan at 2 ½ cups of batter per pan. Each pan provides 16 3×4 inch rectangles at 25 grams each.
Recommended Scaling: For a thicker pancake (approximately ½ inch) scale batter at 3- 3 1/2 cups per pan.
- Whole Wheat Flour 3.5 oz
- White Enriched Flour 3.5 oz
- Cocoa Powder 1.5 oz
- Kosher Salt 3/4 tsp
- Granulated Sugar 3 oz
- Baking Soda 1 tsp
- Baking Powder 2 tsp
- Buttermilk 1 1/3 cups
- Milk (1%) 3/4 cups
- Whole Eggs 2 ea
- Egg Whites 1/4 cup
- Melted Butter 1 oz
Syrup (21 oz):
- Maple Syrup 2 cups
- Sunflower Seed Butter 1/2 cup
- Coconut Syrup 1/8 cup
*If you are looking for a lower calorie option substitute the maple and coconut syrup with the sugar free varieties.
Stir into finished batter:
- Toasted unsweetened shredded coconut or coconut flake (chopped) 1/8 cup
- Cooking spray or vegetable oil as needed to grease pan and parchment paper
- Parchment Paper (unwaxed)
- Melted Butter for brushing top of pancakes 1-2 oz
Garnish and Serving: (Per Serving)
- Sliced strawberries and blueberries ¼ cup
- Drizzle with syrup 1/2 to 1 oz
- Toasted Coconut Flake 1/2 tbsp
- Whipped Cream 2 tbsp
Pre-heat oven to 400 degrees.
Garnishes: Toast unsweetened coconut shreds in a skillet over medium heat just until starting to brown. Be careful not to burn. Set aside to cool. Once cool chop if desired or pulse in a food processer. Toast coconut flake that will be used to garnish and set aside. Wash berries and slice strawberries set aside for later. Cover to prevent drying out.
Syrup: In a bowl whisk together the sunflower seed butter, maple and coconut syrups until smooth and combined. Keep warm on stove over very low heat stirring occasionally, or microwave until warm just prior to service.
Batter: Mix using the “Muffin Method” (mix dry ingredients, then separately whisk the wet ingredients, stir wet into the dry until combined). Scrape sides and bottom of the bowl often while stirring. Ok to still be a little lumpy. Once batter is ready stir in the toasted chopped coconut.
Preparing the pans: Rub or spray a medium coating of butter or vegetable oil on the pan place parchment on the pan. Spray the parchment as well.
Baking: Pour batter into center of pan and gently spread out to edges to ensure the batter is evenly distributed.
For thin pancakes (scaled at 2 ½ cups of batter per sheet) bake at 400 degrees for 8 minutes or until middle is set. If you are using more batter per pan to make thicker pancakes you will need to increase the cooking time. Add approximately 2 minutes of cooking time per additional ½ cup of batter used. Once the pancake is baked remove from the oven and brush the top and down along the sides with melted butter. Let cool for 10 minutes before handling or cutting.
Serving: Cut in desired shapes. I recommend cutting 3×4 inch rectangles and then slicing diagonally across the rectangle to form triangles.
Plating Suggestion: Prop triangle slices fanning slightly. Top with berries, syrup, then toasted coconut. Add whipped cream (off to side so the warm syrup doesn’t melt if not serving immediately). Serve with orange wedges, and apple slices, and milk.