“Berry Special” Sheet Pan Pancakes

Instructions

1. Coat an 18x13x1-inch baking pan with cooking spray.

2. Preheat oven to 425 F. In a large bowl, stir together flour, oats, sugar, baking powder, salt, cinnamon, and baking soda. Set aside.

3. In a medium bowl, whisk together buttermilk, eggs, and melted butter. In a small bowl, peel and mash 2 bananas. Stir into buttermilk mixture.

4. Add buttermilk mixture to flour mixture, stirring just until combined. Pour batter into prepared pan.

5. Peel and slice remaining 2 bananas. Top pancake batter evenly with sliced bananas and 1 cup blueberries. Bake for 25 to 30 minutes or until cooked through and lightly browned. Cut into squares to serve.

6. Serve pancakes topped with coconut whip, strawberries, remaining 1 cup blueberries, and, if desired, bear cookies. Drizzle with maple syrup, if desired.

Ingredient list

• Non-stick cooking spray

• 2 cups Fresh Thyme unbleached white all-purpose flour

• ½ cup quick-cooking oats

• 3 Tbsp. Fresh Thyme organic cane sugar

• 1 tsp. Fresh Thyme baking powder

• 1 tsp. Fresh Thyme fine sea salt

• 1 tsp. Fresh Thyme ground cinnamon

• ½ tsp. Fresh Thyme baking soda

• 2 cups buttermilk

• 2 Fresh Thyme large eggs

• 3 Tbsp. unsalted butter, melted

• 4 medium bananas, divided

• 2 cups fresh blueberries, divided

• Coconut whip, for garnish

• 1 cup sliced strawberries

• Fresh Thyme honey graham bear cookies, for garnish

• Fresh Thyme organic maple syrup, optional