Prep time: 15 mins Cook time: 25 mins Rest time: 10 mins Total time: 50 mins
Makes: 6 pancakes
These animal-based friendly mixed berry sheet pan pancakes are made with simple nutrient-dense ingredients and are topped with whipped raw cream and maple syrup.
What you need to make Mixed Berry Sheet Pan Pancakes
Ingredients:
For the pancakes:
- Kabocha squash (or butternut/acorn)
- Unsweetened applesauce
- Plantain flour
- Eggs
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
- Mixed berries (thawed frozen or fresh)
For topping:
- Maple syrup
- Whipped raw cream
Equipment:
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Acorn squash or butternut squash will work in place of kabocha squash.
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
Any fruit will work in place of mixed berries.
How to make Mixed Berry Sheet Pan Pancakes
If a visual will help, watch the Instagram Reel for this recipe.
Make the pancake batter.
Add all of the “pancake” ingredients to your mixing bowl (except for the mixed berries), plantain flour last.
Mix well until all ingredients are fully incorporated.
Set the pancake batter and top with mixed berries.
Place a piece of parchment paper onto your baking sheet and pour the pancake batter on top of the parchment paper.
Smooth out the top, then add your mixed berries. Press the berries down slightly so they sink a bit and sit inside the batter, not on top.
Note: If using frozen berries, make sure they’re thawed out first.
Bake the pancakes.
Bake the pancakes at 425 degrees for 25 minutes.
Once done, remove them from the oven and allow them to cool for 5-10 minutes or so.
Once cooled, use a knife or pizza cutter to slice them into whatever size and shape you want.
If there are leftovers, store them in the fridge in an airtight container for 2-3 days.
Tips to make the best Mixed Berry Sheet Pan Pancakes
- If using frozen berries, make sure they’re thawed out first.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Mixed Berry Sheet Pan Pancakes
Mixed Berry Sheet Pan Pancakes
Ingredients
For the pancakes:
- 1 cup boiled/mashed squash (about 2 cups raw; I recommend kabocha, butternut, or acorn - I used kabocha)
- 1/2 cup unsweetened applesauce
- 1/2 cup plantain flour
- 4 eggs
- 3 tbsp melted ghee (or butter)
- 1/2 tsp sea salt (ASHLEYR for 15% off)
- 2 cups mixed berries (thawed frozen or raw - I used thawed out frozen ones)
For topping:
- whipped raw cream (to taste)
- maple syrup (to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- Note: If you liked this pancake recipe, click here for more animal-based pancake recipes.
If a visual will help, watch the Instagram Reel for this recipe.
- Preheat your oven to 425 degrees.
Make the pancake batter.
- Add all of the "pancake" ingredients to your mixing bowl (except for the mixed berries), plantain flour last.
- Mix well until all ingredients are fully incorporated.
Set the pancake batter and top with mixed berries.
- Place a piece of parchment paper onto your baking sheet and pour the pancake batter on top of the parchment paper.
- Smooth out the top, then add your mixed berries. Press the berries down slightly so they sink a bit and sit inside the batter, not on top.
- Note: If using frozen berries, make sure they're thawed out first.
Bake the pancakes.
- Bake the pancakes at 425 degrees for 25 minutes.
- Once done, remove them from the oven and allow them to cool for 5-10 minutes or so.
- Once cooled, use a knife or pizza cutter to slice them into whatever size and shape you want.
- If there are leftovers, store them in the fridge in an airtight container for 2-3 days.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
