GLUTEN-FREE SHEET PAN PANCAKES

5 from 1 vote

GLUTEN-FREE SHEET PAN PANCAKES

An easy way to satisfy your pancake cravings without having to stand over the stove! Customize the toppings to your liking — berries, chopped nuts, and chocolate chips are just a few of my personal favs!

Prep Time18

Cook Time12

Total Time30

Course: Breakfast

Cuisine: American

Keyword: One pan, Pancakes, Sheet pan

Servings:

Author: Olivia Adriance

Ingredients

For the Pancakes:

3 cups gluten-free flour blend (I like Bob's Red Mill 1:1 and Paleo Flour)
2 tablespoons baking powder
1 teaspoon salt
3 eggs
2 ¼ cup almond milk
⅓ cup avocado oil
¼ cup maple syrup
3 tablespoons coconut sugar
2 teaspoons vanilla extract

Topping Suggestions:

Raspberries
Strawberries
Blueberries
Sliced banana
Nuts
Chocolate chips

Instructions

Grease a “half sheet” sheet pan (18x13) with cooking oil, such as avocado oil.
In a large mixing bowl, whisk together eggs, milk, oil, maple syrup, coconut sugar, and vanilla.
Measure flour, baking powder, and salt and add to combined wet ingredients. Stir to combine.
Pour into the prepared sheet pan. Let rest while the oven is heating up.
Heat oven to 425°F. While the oven is heating, place the fillings of choice onto the batter. You can let the kids go crazy here!
Bake for 12 minutes then remove from the oven and allow to rest 5 to 10 minutes.
Serve with maple syrup and toppings of choice. Enjoy!

Notes

Any leftover pancakes can be stored and frozen for busy weekday mornings! Cut into squares and place in a freezer-safe bag. Adding a piece of parchment paper between each slice keeps them from sticking together. Pop in a toaster oven or heat in a pan on low heat to warm.

Nutrition