Sheet Pan Pancake

Ingredients

• 1 pouch Cassavaberry All Purpose Baking Mix
• 1 tablespoon lemon juice
• 1½ cups milk of choice
• 2 teaspoons vanilla
  • Optional toppings: berries, mango, sliced banana, chocolate chips etc
  • Maple syrup, for serving
• Coconut oil (for greasing)
• Parchment paper

Instructions

1. Lightly grease parchment paper with coconut oil and then line a 10x15-inch sheet pan. (It’s easier to grease the paper before lining the pan.)
2. Preheat oven to 425°F.
3. Pour the Cassavaberry All-Purpose Baking Mix into a large mixing bowl.
4. In a separate bowl or measuring cup, add lemon juice to the milk. Let sit for 5 minutes to curdle.
5. Add the milk mixture and vanilla to the dry mix. Whisk until smooth and no lumps remain.
6. Immediately pour the batter into the prepared sheet pan and spread evenly.
7. Add toppings and gently press into batter. (We used frozen blackberries, raspberries & mango.)
8. Let the batter rest for 5 minutes before baking.
9. Bake for 15–20 minutes, or until golden, firm to the touch, and a toothpick inserted in the center comes out clean.
10. Remove from the oven and let rest for a few minutes before slicing.

Slice into squares and serve warm with maple syrup. 🥞✨

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