Save time and stress less by pouring pancake batter right into a sheet pan. This easy, meal-prep-friendly recipe uses a Paleo pancake mix and easy upgrades, including fresh fruit and a buttery crumble topping, to make it special enough for weekend brunch.
Calories: 195kcal
Ingredients
4cups“just add water” paleo pancake mix*
2 2/3cupwater
1cupfresh or thawed frozen blueberries
1medium fresh peachsliced
¼cupcold butter
¼cupshredded unsweetened coconut
¼cupcoconut sugar
1/4cupalmond meal
½teaspoonground ginger
Instructions
Preheat oven to 400 degrees. Line a 15x10x1-inch baking sheet with parchment paper. Spray paper with nonstick cooking spray; set aside.
Add dry pancake mix to large mixing bowl and add water; whisk to get out lumps without over stirring. Pour batter into prepared pan.
Top batter with blueberries and peach slices.
Cut cold butter into small bits and place in bowl. Add coconut, coconut sugar, almond meal and ground ginger to bowl, mashing up together with back of form. Mixture will be crumbly, with some clumps. Try to avoid large butter clumps – aim for pea sized or smaller.
Bake for 18 to 20 minutes or until edges are golden brown. Cut into slices and serve with additional peach slices and syrup, if desired.
**I used a just-add-water Paleo pancake mix. However, you can use any type pancake mix (like traditional, gluten-free, protein, etc.) that just requires the addition of water per package instructions.