This post is sponsored by Living Prana.

I’m all about eating well to honor my body and fuel my sports goals.  Superfood Sheet Pan Pancakes with Trail-Mix Topping are a delicious breakfast or snack that can be prepped all at once in a sheet pan and then portioned out through the week (or frozen for later). 

I’m been making various forms of baked pancakes in a sheet pan for years. I can be a little fuzzy and rushed in the morning and need a nutritious meal that’s ready to go (and get my engine going) with just a little reheating! I love the convenience of making a huge batch at once, and not having to stand around babysitting them on a griddle.

I also love the convenience of using a pancake mix – the right pancake mix for my life. I found PRANACAKES™ and BRAINCAKES™  from LivingPrana.co and am a fan of this functional blend of superfoods ready for pancake and waffle making – just add water (and whatever add-ins and toppings you desire).

I made my pancake sheet pan recipe using the superfood pancake mix – PRANACAKES™ The mix blends together nine superfoods including Cordyceps Mushrooms, Maca, Cacao, Spirulina, Sacha Inchi, Ashwagandha and more. I’m into “feeling good like I should” and these foods help support my vitality. The mix (and my recipe) is vegan, gluten-free, grain-free dairy-free and a good source of fiber and other important nutrients to optimize my workouts and recovery.

Making my pancakes was fun and easy, with tasty results! I made a few tweaks to the simple “just-add-water” instructions, but not many – and not difficult. For example, the Living Prana mix contains Ceylon cinnamon, yum!  I’m a mega cinnamon fan, so I added even a little more to my sheet pan recipe. Per the bag Nutrition Facts, mix does have a good amount of protein (7g per ser serving) – which is great for a pancake mix. I like to bump up my pancakes as close as I can to 20g, so I added some plant-based protein powder -easy, peasy! This is optional.

I also created a Trail Mix Topping from an assortment of nuts, seeds and dried fruit. I used about ¼ cup EACH of: chopped dates, chopped dried apricots, chopped pecans, sunflower seeds, unsweetened shredded coconut. Feel free to swap out any of these ingredients for another type nut/seed/fruit you prefer.

Some things I noticed while making up the PRANACAKES™ batter was that it was thick in consistency and an earthy dark green color, indicating to me how many amazing nutrients and superfoods it is actually packed with. Baking up, it turns deeper brown – that’s normal. When stirring up the batter, add a little more or less water, as needed (if omitting protein power, also reduce water from 3 cups to 2 cups to start with). You want the batter to stay fairly thick and not runny, so that when you pour it into the sheet pan, the toppings will stay on top and not sink to the bottom. Nobody ever wanted their toppings at the bottom of the pancake!

Bake up for about 20 – 25 minutes. Cut into eight servings (very generous sized) and enjoy! Drizzle with a syrup of choice, if desired. However, the Trail Mix Topping lends enough sweetness that you can eliminate a sticky mess (and utensils) by just grabbing a pancake square and go, eating with your hands like a big, flat muffin! I call this winning the day by 7am!

Keep leftovers wrapped up air-tight in the fridge for three to four days, then reheat in the microwave for about 20-30 seconds. If eight servings are more that you can polish off in a few days, simply cool pancake squares and keep in the freezer individually portioned in freezer zip-top bags. Then it’s just grab, defrost and reheat to fuel up your busiest days with good stuff!

Check out the superfood pancake mixes from LivingPrana.co TODAY! Save 15% with code: FITFORK15

PRANACAKES™ SUPERFOOD PANCAKE & WAFFLE MIX –

This blend may help support natural energy, vitality and recovery and powers you up to take on the day.

BRAINCAKES™ SUPERFOOD PANCAKE & WAFFLE MIX This blend can support heightened creativity, enhanced focus while calming your nervous system.

5 from 5 votes

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Superfood Sheet Pan Pancakes with Trail Mix Topping

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Baked pancakes in a sheet pan for thewin! Uses a convenient gluten-free, dairy-free, vegan pancake mix (PranaCakes),boosted with plant-based protein powder, and topped with a hearty, homemade “trail mix” for extra energy (and no need for syrup)! The perfect morning meal to fuel your adventures. Meal prep friendly!

Course: Breakfast, brunch, Snack

Keyword: paleo, pancakes, sheetpan, superfoods, vegan

Servings: 8 servings

Ingredients

• Cooking Spray of choice eg: coconut, avocado, etc.
• 15 oz. package, PRANACAKES™ SUPERFOOD PANCAKE & WAFFLE MIX
• 2/3 cup vanilla plant-based protein power* may omit (reduce water to 2 cups)
• 2 teaspoons ground Ceylon cinnamon
• 3 cups water more or less to achieve thick but pourable consistency
• ¼ cup unsweetened shredded coconut
• ¼ cup chopped pecans
• ¼ cup sunflower seeds
• ¼ cup chopped dates about 4
• ¼ cup chopped apricots about 6

Instructions

1. Pre-heat oven to 350F.

2. Mix together pancake mix, protein powder (if using) and cinnamon.

3. Add 3 cups of water and stir until combined. Batter should be thick (not runny) so that trail mix topping added in next step doesn’t sink. But if it seems TOO thick, stir in water a couple tablespoons at a time. *AND, if omitting protein powder, start with 2 cups of water.
4. Spray approximate 13” x 18” rimmed baking sheet with cooking spray and pour in batter.
5. Toss together chopped up toppings to make your own “trail mix.” It’s fine to swap out any nut/seed/dried fruit with another variety that you prefer. Total toppings will equal about 1 ¼ cup or so.

6. Sprinkle batter evenly with the topping.

7. Bake for 20- 25 minutes, or until set and not jiggly in pan. Batter will have turned from dark green to dark brown. Remove and let cool in pan for 5 minutes.
8. Slice into 8 “squares,” and serve alone or with syrup or toppings of choice.
9. Store leftovers in fridge for up to 4 days. Reheat in microwave for 20 to 30 seconds. OR, freeze in single portions, stored in zip top freezer bag or container. Defrost and reheat on busy mornings.

Recipe Notes

There’s brunch, because you’re just eating a late breakfast . . . and then there’s BRUNCH – the event! Asparagus Goat Cheese Slab Quiche works fabulously for both scenarios. It’s a show-stopping dish that serves a hungry crowd and it also slices up nicely and freezes in single portions, meal-prep style, to nourish you on a future morning – or even for lunch or dinner.

This sheet pan egg recipe starts with a rich, flakey crust speckled with sesame seeds and a velvety filling of eggs, gruyere and goat cheese; and topped with spring’s best – asparagus, peas and fresh herbs!

Goodness help me, I’m not a pastry chef! So, I make this large quiche recipe easier by starting with prepared, refrigerated pie dough found rolled up and boxed up on the diary aisle near canned biscuits and such. These crusts are always round, so the trick to make fit a sheet pan is to stack two on top of each other and keep rolling and reshaping until a large rectangle has been formed (17×12 inches) to fit into a 15×10-inch rimmed sheet pan.

Sheet Pan Crust Tips:

 Don’t stray from using the 15×10-inch rimmed sheet pan is pretty important, otherwise the crust will not fit in right (that’s frustrating) and the egg level will be too high or low.

Follow box instructions to soften crusts before rolling out and dust around a little flour to keep from sticking on your rolling surface.

Remember to stack the two crusts atop each other at the beginning of rolling, they will eventually become one. Don’t be afraid to tear off the sides and re-incorporate into the dough to achieve the 17×12” dough crust.

I also press white sesame seeds into the crust to hide the sins of my pastry skills (haha) and also to add a little extra texture. This is totally optional.

Crust is pre-baked without filling for about 6 minutes. I prefer NOT to poke fork pricks into the crust because I work about the egg filling seeping through later. Instead, you can use pie weights while pre-baking crust to help keep it from puffing.

Other Slab Quiche Tips:

In terms of specific ingredients, you’re going to definitely need the 8 eggs! I cut the total fat in this asparagus quiche recipe a bit by using whole milk with half-and-half in a 2:1 ration rather than just all half-and-half as many quiche recipes call for.  However, you can also go all milk .  . . I’d suggest still using whole milk (and not skim) for a creamier outcome.  If you don’t like peas, you can substitute another veggie to sprinkle around like slice mushrooms or halved grape tomatoes.

The asparagus will need to be par-cooked before setting atop the unbaked quiche. If not, it will be too crunchy during the eating experience, lol! The easiest way is to trim off woody ends, place in a microwave -dish along with a splash of water. Microwave on high for about 2 to 3 minutes until crisp-tender but not soggy.

Store leftovers in an air-tight container in the fridge for 3 to 4 days, or in the freezer for up to 4 months. To reheat, defrost in fridge overnight if needed, wrap in foil, place in oven or toaster oven, at 325F for about 15 minutes.

Note: This post contains affiliate links.

5 from 1 vote

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Asparagus Goat Cheese Slab Quiche

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Slab quiche is a show-stopping way to make eggs for a crowd! These sheet-pan eggs have a rich, flakey crust speckled with sesame seeds and a velvety filling of eggs, cheeses,spring asparagus and peas. 

Course: Breakfast, brunch

Keyword: eggs, quiche

Servings: 8 servings

Ingredients

• 1 box (14.1 oz) refrigerated Pie Crusts (2ct), softened as directed on box
• 1 tbsp sesame seeds
• 10 oz fresh asparagus spears
• 8 large Eggland’s Best eggs
• ½ cup half-and-half
• 1 cup whole milk
• ¼ tsp salt
• ¼ tsp pepper
• 6 oz shredded Swiss or Gruyere cheese or blend
• 4 oz garlic herb goat cheese
• 1/3 cup fresh or thawed frozen peas
• 1 tbsp chopped fresh dill

Instructions

1. Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12-inch rectangle.
2. Carefully place crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan. Seal any tears in crust.
3. Lightly press sesame seeds on edges of crust, reserving any that fall off for use later.
4. Bake crust 6 minutes; remove from oven, and cool 10 minutes. Reduce oven temperature to 375°F.
5. While crust is cooling, cut woody ends off asparagus. Spears should be no longer than 8” to 9” to fit in pan later. Place spears in microwave safe dish and add about 3 to 4 tablespoons of water. Cover loosely with lid or plastic wrap and steam in microwave on high for 2 ½ to 3 minutes. Should be crisp tender. Drain water and set aside.
6. In large bowl, beat eggs, half-and-half, milk, salt and pepper with whisk. Sprinkle shredded cheese evenly on top of pie crust. Pour egg mixture over top.
7. Sprinkle goat cheese across top of egg mixture. Set asparagus in a row, going down pan; and sprinkle peas around. Sprinkle remaining sesame seeds and dill on top.
8. Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden brown. Let stand 5 minutes before cutting into 8 squares and serving.

Recipe Notes