Put the flour, sugar, salt, baking powder and bicarbonate of soda into a large mixing bowl and whisk to combine.
Next dollop the peanut butter into the second section. Use a cocktail stick to swirl then add the banana on top.
Add raspberries to the fourth section then scatter the white chocolate chips beside the raspberries.
Put the pan into the center of the oven and bake for 15 minutes or until the top is golden. When you remove the pan from the oven the pancake should look set.
Use a sharp knife to slice the sheet pancake while it’s still in the pan. Remove slices with a spatula.
You can use as many or as few toppings as you like.
This is an amazing bake ahead breakfast or dessert. Store any leftovers in an airtight container
where they will keep for at least 3 days. You can reheat slices in the microwave for 1 minute or
slices can be eaten cold as a snack.
Sheet Pan Pancakes can be frozen for up to 3 months. Allow frozen pancakes to thaw at room
temperature then reheat in the microwave as above.