Quick Carrot Cake Sheet Pan Pancakes

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5 from 1 vote

These are easily going to be a family necessity & meal prep for the week, cannot wait for you all to dig into it!

Prep Time10

Cook Time18

Course: Breakfast

Cuisine: American

Keyword: buttermilk flap jacks, carrot cake, easter recipes, easy breakfast, flap jacks, fluffy flapjacks, kodiak cakes, meal prep, pancake bake, protein packed, sheet pan bake, whole grain

Servings: servings

Calories: 299kcal

Author: Alaina Hinkle

Equipment

12 X 18 lipped baking sheet

Ingredients

2 1/2 cup Kodkia Cakes Buttermilk Power Cake mix OR regular all purpose flour
1/2 cup old fashioned rolled oats
1/2 cup monk fruit sweetener or granulated sweetener
1/4 cup shredded coconut
1/2 cup chopped pecans
1/2 cup white chocolate chips
4 tsp baking powder ( 2 tsp if using Kodiak, 4 tsp if using regular flour)
1 tsp cinnamon
3/4 tsp salt
1/4 tsp nutmeg
2 cup coconut milk milk of choice
2 eggs
4 tbsp coconut oil
1 tsp vanilla extract

Instructions

Preheave oven to 400
Layer your 12 X 18 baking sheet with lip with parchment paper. Spray the it lightly.
Then in a medium sized microwave safe bowl add in your 3 tbsp coconut oil. Then head in microwave at 30 second increments until melted. You want to do this first, to give it a chance to cool before you add in your other wet ingredients.
After you have set the melted coconut oil, in a large bowl you will start adding in your dry ingredients. Add in the Kodiak Cakes Buttermilk Power Cake mix or all purpose flour, rolled oats, coconut sugar, ground cinnamon, ground nutmeg, salt, baking powder, pecans, shredded coconut & white chocolate chips-- whisk together with a fork. Then add in 1 large carrot shredded on large setting. Whisk until incorporated as well.
Now you will start working on wet ingredients. In the bowl with the melted coconut oil add in the 2 cups milk of choice, 2 eggs & vanilla extract. Take a fork & whisk until everything is full mixed, & the eggs have been whisked throughly.
Then add the wet ingredients to your dry ingredients. With a spatula fold until the ingredients are fully mixed. Then let is stand for 5 minutes to thicken. I use this time to clean the kitchen up, usually by that time it is ready to go! Then pour the batter into your greased sheet pan, smooth with spatula so the top is nice & even.
Place in oven at 400 for 18-20 minutes. Check at 18, if it is nice and gold brown on top & tooth pick comes out clean it is done. Then take your sheet pan out, to let cool.
Cut into squares to serve. Makes 8 serving size pieces. Then drizzle on syrup, add anything on top you want and enjoy!

Notes

Storage: Cut into squares after baking, then store in air tight container or freezer bag to pull out to reheat during the week for easy breakfast.

Nutrition