Name: Coconut-Macadamia Sheet Pan Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3-1/2 cups complete buttermilk pancake mix; 1/2 cup sweetened shredded coconut; 2 cups 2% milk; 1 tablespoon coconut oil or butter, softened; 1/2 cup macadamia nuts, coarsely chopped; 2 medium bananas, sliced; Butter and maple syrup

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Coconut-Macadamia Sheet Pan Pancakes

15 min10 servings

These sheet-pan pancakes are great for brunch when you want to serve a group without standing over the stove. The fun flavors give this dish a tropical flair, and pineapple-flavored ice cream topping is a great swap for the usual maple syrup. —Trisha Kruse, Eagle, Idaho

Ingredients

3-1/2 cups complete buttermilk pancake mix

1/2 cup sweetened shredded coconut

2 cups 2% milk

1 tablespoon coconut oil or butter, softened

1/2 cup macadamia nuts, coarsely chopped

2 medium bananas, sliced

Butter and maple syrup

Instructions

1 Preheat oven to 425°. In a large bowl, combine pancake mix and coconut. Stir in milk just until dry ingredients are moistened; let stand 10 minutes. Meanwhile, line a 15x10x1-in. baking pan with parchment; grease parchment with coconut oil.

2 Spread batter into prepared pan; sprinkle with macadamia nuts. Bake until puffy and golden brown, 15-20 minutes. Cool in pan on a wire rack 5 minutes. Lifting with parchment, remove from pan. Top with bananas; serve with butter and syrup.