Roasted Banana Chai Sheet Pan Pancakes

A plate with 2 slices of roasted banana chai sheet pan pancakes topped with maple syrup and fresh banana slices.

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coconut oil cooking spray
2 large eggs
1 1/3 cups water
2 tablespoons neutral flavored oil, like grapeseed or vegetable oil
1 tablespoon vanilla extract
2 roasted bananas, mashed, recipe follows
1 teaspoon ground cinnamon
2 cups any type of pancake mix
Chai cinnamon sugar topping, recipe follows
To serve: warm maple syrup, sliced fresh banana


Preheat the oven to 425°F and spray a quarter sheet pan with cooking spray.
In a large mixing bowl combine the eggs, water, oil, and vanilla, beat with a whisk to combine. Add the bananas, cinnamon, and pancake mix to the bowl.  Stir until completely incorporated then pour into the prepared pan. Sprinkle 2-3 tablespoons of the chai cinnamon sugar topping over the pancake batter and bake in the oven for 15 minutes or until the pancakes are set.
Serve immediately with warm maple syrup and a side of crispy oven baked bacon.
Store leftovers, wrapped at room temperature for up 2 days. Serve at room temp without maple syrup for a snack cake type treat or reheat in the microwave for 30 seconds  to warm through.


To roast a banana:
Preheat the oven to 300°F and place a banana in its peel on a sheet pan lined with parchment paper. Bake for 20 minutes until blackened all over.
Chai cinnamon sugar topping:
(Makes enough for 2 batches of sheet pan pancakes. )
1/4 cup granulated sugar
tea leaves from 1 chai tea bag
1 tablespoon ground cinnamon
Combine all of the ingredients in a small jar with a tight fitting lid and shake to combine.


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