The hardest meal to make for Passover is NOT the Seder or even the in-between meals.
Nope, those are easy peasy compared to that meal your kids truly are begging for: that pre-Seder, not quite supper, not really lunch meal.
You know, those long hours while you’re in the kitchen cooking for the Seder and it’s not quite Passover yet but you can’t eat any Chametz or give them matzah, and the kids are HANGRY.
If we’re being honest, we parents also don’t want to make something too complicated or give them Seder food, and we definitely DON’T want to tie up our stoves or cooktops for longer than 20 minutes.
I have memories of my mother literally losing her cool in those witching hours. She would literally tell us, “Take anything from the pantry, I don’t want to hear about it,” and we ended up eating bags of marshmallows and cans of macaroons.
That first Seder night was always fun times LOL.
Somewhere in the years of my childhood, my mother got less hassled and wiser to what sugar was doing to her 4 children, and she would make us breakfast at 4 pm, Seder night.
It usually was her cheese pancakes or scrambled eggs that we ate with sponge cake (don’t ask).
Now that my mother has retired totally from cooking for Passover, my sister and I have teamed up, and while she takes care of Seder night, I wrangle the animals — I mean, our kids — and make the 4 pm breakfast that has become tradition.
On the menu is Sheet Pan Pancakes, which is sort of a homage to the sponge cake we used to eat with our scrambled eggs.
Except this takes one minute to whip up, 20 minutes in the oven, and the kids, young and old, go gaga for it.
It’s also pareve, so if the ovens are all meaty, there’s no issue.
The leftovers, if there are any, are fantastic for the next day to eat cold, for the late breakfast we all end up having.
And yes, sometimes I also make scrambled eggs to serve with it.
I used coconut flour for this recipe, but I have also made it without and will give both recipes. This way, if you have a nut allergy, or if you can’t find kosher-for-Passover coconut flour for your family, you have an alternative.
Recipe for Passover Sheet Pan Pancakes with Coconut Flour:
6 large eggs
1/2 cup Heaven & Earth coconut flour
1/4 cup Gefen tapioca flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1/2 cup almond milk or non-dairy whip
Directions:
1. Whisk the eggs until they are fluffy in a large bowl. Then add all the other ingredients and whisk till smooth.
2. Line a 9×13 baking sheet with paper and spray well. Pour your batter into the pan and spread out evenly.
3. You can top with fresh fruit or chocolate chips as you desire.
4. Bake for 20 minutes on 350 degrees Fahrenheit.
5. Let cool a few minutes before serving. Serve with maple syrup.
Recipe for Passover Sheet Pan Pancakes with Cake Meal:
1 cup Manischewitz gluten free cake meal
1/4 cup Gefen potato starch
1 tablespoon baking powder
1/2 cup white sugar
1/2 teaspoon salt
5 eggs
1/2 cup water (more if needed)
2 tablespoons oil
Directions:
1. Whisk everything together and follow rest of directions above for the pancakes.
