Three 1-Pan Family Recipes You Need To Know

The three bulk recipes I have on weekly rotation, which feed my family for 3-5 days:

Sheet Pan Pancakes:

• 1 cup coconut flour
• 1 cup almond flour
• 2 tsps baking soda
• 1 tsp cinnamon powder
• ½ tsp salt
• 8 eggs
• 1.5 cups milk
• 4 tbsp melted coconut oil
• 2 tsp vanilla extract
• ½ cup maple syrup
• ¼ cup chia seeds (optional)
• 6 toppings for decoration (fruits / chocolate chips / granola etc.)

Method:

• Pre-heat over to 350 F (175 C) and line a large sheet pan with parchment paper, greasing it lightly.
• In a large bowl, whisk together coconut flour, almond flour, baking soda, cinnamon and salt. In a separate bowl, whisk all wet ingredients until smooth.
• Slowly add the wet ingredients into the dry ingredients, sittring well. Let the batter rest for 5-10 minutes (coconut flour absorbs moisture).
• Pour the batter into the sheet pan, spread evenly and add your favourite toppings.

These are perfect for a quick breakfast for the full family, or for multiple snack boxes.

 Gluten Free Brownies

• ½ cup unsalted butter
• 1 cup coconut sugar
• 175g dark chocolate chips
• 2 eggs
• 2 tsp vanilla extract
• ¼ cup tapioca flour
• ½ cup cacao powder
• ¾ cup semi-sweet/dark chocolate chips

Method:

• Preheat oven to 350 F (175 C), and line an 8 x 8 inch baking dish with parchment paper, greasing lightly.
• Melt the butter with 175g dark chocolate chips – microwave for 60-90 seconds for quick results
• In a large bowl, whisk the eggs, coconut sugar, vanilla and melted butter/chocolate. Slowly add in the dry ingredients: cacao powder and tapioca flower.
• Add chocolate chips and spread the batter evenly, baking for 25 minutes.

Perfect for an afterschool snack or extra-curricular activities snack box

Frittata

• 8 large eggs
• ½ cup milk
• ¾ cup shredded mozzarella cheese
• 1 tbsp olive oil or butter
• 1 small onion diced
• 1 small zucchini grated
• 1 small carrot grated
• ½ cup cherry tomatoes sliced (remove seeds to reduce liquid)
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp everything bagel seasoning (optional)

Method:

• Preheat oven to 350 F (175 C) and grease a large baking dish or oven safe skillet.
• In a large bowl, whisk together eggs, milk, salt, garlic powder, onion powder and any other seasonings of choice (oregano, paprika, chilli flakes also work great)
• Stie in half of the cheese.
• Heat olive oil or butter in a large oven-safe skillet, and sauté onion for 2-3 minutes, then add zucchini , carrot and cook for another minute .
• Pour over the egg mixture over the sauteed veggies. Top with cherry tomatoes and the remaining cheese.
• Bake for 20-25 minutes until the frittata is set and slightly golden on top.
• Let it rest for 5 minutes once ready, then slice.

Perfect for multiple lunchboxes when time is limited, a quick lunch or a family dinner.