Sheet Pan Protein Pancakes with Raspberry Swirl In Breakfast, Desserts, Make-ahead by Frances Largeman-RothJanuary 31, 2019 Makes 12 servings | Prep Time: 15 mins | Cook Time: 11 min My kids love pancakes and I make them nearly every weekend. I don’t mind making the pancakes, but I kind of hate cleaning the griddle that I use to cook them on. I started seeing all these fun sheet pan pancake recipes and thought–hey, that looks much easier to clean up! The other bonus is that you can make this version in advance and bake them up the night before a holiday or other event, like your kid’s basketball game or dance recital. You can certainly skip the berry swirl on this, but it’s easy to make and your guests (or just your kiddos) will be impressed that you took the extra step. Either way, they’ll be totally delicious! INGREDIENTS: Cooking spray 2 cups buttermilk 2 eggs, beaten 1 teaspoon pure vanilla extract 4 tablespoons melted ghee or unsalted butter 1/3 cup maple syrup 11/4 cups whole wheat flour 1 cup all-purpose flour ¼ cup vanilla protein powder (I used Bob’s Red Mill) 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon sea salt For the swirl: 1/2 cup strawberries 1/2 cup blueberries 1/2 cup raspberries 1 teaspoon brown sugar powdered sugar, for topping PREPARATION: Preheat oven to 425° F. Line an 11-x17-inch baking sheet with a rim with a piece of parchment paper. Spray parchment and sides of pan with cooking spray. Whisk the buttermilk, eggs, vanilla, ghee and maple syrup together in a medium bowl. Set aside. In a separate bowl, combine the dry ingredients (whole wheat flour through salt). In 3 additions, add the wet ingredients to the dry until just mixed. Pour into the prepared pan and smooth the top. In a blender, blend the berry swirl ingredients until smooth. If you have trouble getting in going, add 1/2 teaspoon of water. Add a small dollop of the berry mixture to the top of the pancake batter. Drag a wooden toothpick or skewer through the berry mixture to create a swirled pattern. Place the pan in the oven and bake for 11 minutes, until lightly golden. Let cool for about 5 minutes, then sprinkle with powdered sugar, Cut into 12 squares with a knife. Enjoy warm with maple syrup. Can be stored in the fridge for up to two days.