Gluten Free Sheet Pan Pancakes
The perfect way to enjoy breakfast with friends and family, Gluten Free Sheet Pan Pancakes are fluffy, delicious, and easy to make. Enjoy a delightful twist on a classic pancake recipe that will satisfy both kids and adults alike. Serve it warm with your favorite toppings!
Equipment
- Frying Pan
- Oven
- Whisk
- Baking Sheet
Ingredients
- 2 cups Almond Flour
- 2 cups Tapioca Flour
- 3 teaspoons Baking Powder
- 1 pinch Salt
- 8 eggs Eggs
- 1 cup Applesauce
- 1 teaspoon Vanilla
- 1/8 cup Raspberries
- 1/8 cup Blueberries
- 1 banana Banana
- 1/8 cup Chocolate Chips
Instructions
- Start by positioning your oven rack in the middle and preheating the oven to 425 degrees F. This ensures that your pancakes will bake evenly, achieving that perfect golden exterior.
- Next, grab a rimmed 18” x 13” sheet pan and spray it with cooking spray. This will not only help with easy removal but also keeps the parchment in place, preventing any mess.
- Cut a piece of parchment paper to cover the bottom of the sheet pan completely, about 16 x 20 inches. Lay it down on the pan and spray a bit more oil on the parchment and around the sides. This extra step ensures your pancakes come out effortlessly.
- In a large mixing bowl, add the almond flour, tapioca flour, baking powder, and salt. Whisk them together until they’re combined, making sure there are no lumps.
- Now it’s time to add the wet ingredients! Crack in the eggs, pour in the applesauce, and add the vanilla. Mix until the batter is smooth and well combined. It should be thick yet pourable.
- If you’re using any add-ins, now is the perfect time to fold in your raspberries, blueberries, banana, or chocolate chips. These will give your pancakes a delightful burst of flavor!
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. After smoothing it out, give the sheet pan a few gentle taps on the counter to settle the batter.
- Place the sheet pan in the oven and bake for 10 minutes. Don’t forget to rotate the pan halfway through for an even bake. You’re looking for a light golden color on the top.
- Once baked, allow the pancakes to cool in the pan for 5 minutes. This helps them set before flipping.
- To serve, place a large cutting board over the top of the sheet pan and carefully flip the pancakes onto the cutting board. Cut into 16 squares and dig in while they’re warm!
Notes
- Tip 1: To store leftovers, cool completely and store in an air-tight container or zip lock bag in the refrigerator for up to 4 days.
- Tip 2: Cool completely and transfer to an air-tight container or zip lock bag. They can be frozen for up to 3 months.
- Tip 3: To reheat from the fridge, place pancakes on a microwave-safe plate and microwave for 40 seconds, flipping halfway through.
- Tip 4: Heat on a microwave-safe plate for 45 seconds, flip and cook for an additional 45 seconds or until heated through.
- Tip 5: Try adding spices like cinnamon or nutmeg to the batter for a warm twist.
- Tip 6: Experiment with different fruits based on the season. Apples, peaches, or cherries are great additions!
- Tip 7: Drizzling almond or peanut butter on top adds a delicious, creamy element to each bite.