from The Hunger Crushing Combo Method
With hungry kids at my feet threatening my undercaffeinated six a.m. patience, my days of leisurely weekday pancake- making are in the past. These flip- free sheet pan pancakes not only make prep and cleanup a breeze, they’re also uniquely high in Hunger Crushing Compounds, are naturally gluten-free, and taste like an almond sponge cake. Because I’d much rather spend my precious morning sitting on my tuchus eating a delicious breakfast than making it.
Ingredients
1 Olive oil or avocado oil nonstick spray, for pan
4 large eggs, at room temperature
1 cup sliced ripe (lightly spotted) banana (about 2 small to medium- size)
1⁄2 cup soy, pea, or cow’s milk
2 tablespoons avocado oil or melted unsalted butter
2 tablespoons pure maple syrup (can omit if your protein powder is very sweet)
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 3⁄4 cups packed blanched fine almond flour (not almond meal)
1 cup vanilla protein powder
2 teaspoons baking powder
½ teaspoon salt
For Topping:
1 cup chopped frozen cherries
For Serving (Optional):
Greek yogurt
Sliced almonds, toasted
Additional thawed cherries
Pure maple syrup (but is syrup ever really optional?)
Directions
Preheat your oven to 400°F and line a 12 x 19– inch baking sheet with parchment paper, and give the parchment a light spritz of nonstick spray.
Combine the eggs, banana, soy milk, avocado oil, maple syrup, vanilla, almond extract, almond flour, protein powder, baking powder, and salt in a blender. Puree until smooth and whipped.
Spread the mixture on the prepared baking sheet and top with the cherries. Bake, turning the pan around at around the 4- minute point to ensure even baking, for a total of 8 to 11 minutes, or until golden brown around the edges and springy when touched in the middle.
Slice into squares and serve topped with a drizzle of Greek yogurt, toasted almonds, thawed cherries, and maple syrup, if desired.
Make- Ahead Tips:
To store, slice the pancakes into squares and store between slices of parchment paper in an airtight container or bag for up to 5 days. Reheat for 10 to 20 seconds in a microwave or for 3 minutes in a 350°F oven.
To freeze, store the sliced pancakes between parchment paper in a freezer- safe airtight container, or bag for up to 3 months. Reheat from frozen for 30 seconds in a microwave, or for 5 minutes in a 350°F oven.
Serves 6
Vegetarian, Gluten- Free, Dairy- Free (Option), Soy- Free (Option)
Nada’s Tips & Tricks: Purchase Abbey’s book for more options to make these yummy pancakes. I like to change up the fruit, yogurt and nuts. Great recipe to have on hand when fruit is seasonal.
Recipes from The Hunger Crushing Combo Method by Abbey Sharp, RD. Copyright © 2026 by Abbey Sharp, RD. Featured with permission of Balance Publishing, an imprint of Hachette Book Group. All rights reserved. www.AbbeysKitchen.com