These are ideal for a hands-off brunch where everyone gets a pancake hot off the pan without flipping a single cake! Prep ahead and bake cakes, then cool, portion, and wrap individually. Freeze up to three months; pop frozen into a toaster oven to reheat.
Toppings (optional): maple syrup, berries, icing sugar
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk mix, cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
- Scrape batter into pan. Spread evenly to fill corners. Gently tap the pan on the kitchen counter a few times to help even out the batter and release air bubbles.
- Bake until centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean, 12 min. Let cool in pan 10 min.
- Using a Flipper, cut into squares and serve!
Add sliced bananas, blueberries, or chocolate chips to the batter before baking.
Serve with 1 cup fruit such as berries and 1⁄2 cup 2% plain Greek yogurt.
Per serving (1 pancake): Calories 170, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 24 g (Fibre 1 g, Sugars 5 g), Protein 4 g.
30 min
6 servings
$1.11/serving
Toppings (optional): maple syrup, berries, icing sugar
30 min6 servings$1.11/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 400° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk mix, cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
- Scrape batter into pan. Spread evenly to fill corners. Gently tap the pan on the kitchen counter a few times to help even out the batter and release air bubbles.
- Bake until centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean, 12 min. Let cool in pan 10 min.
- Using a Flipper, cut into squares and serve!
Add sliced bananas, blueberries, or chocolate chips to the batter before baking.
Serve with 1 cup fruit such as berries and 1⁄2 cup 2% plain Greek yogurt.
Per serving (1 pancake): Calories 170, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 24 g (Fibre 1 g, Sugars 5 g), Protein 4 g.
