Gluten-Free Sheet Pan Pancakes
Quick and easy gluten-free pancakes baked on a sheet pan, perfect for family breakfasts and meal prep.
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend Use a pre-mixed blend or individual types like almond or coconut flour.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 1 cup milk Can use dairy-free alternatives.
- 1/2 cup yogurt Greek yogurt for thicker batter, or dairy-free for lighter texture.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Fruits and Greasing
- 1 cup mixed berries Fresh or frozen.
- Butter or oil For greasing the pan.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and grease a sheet pan with butter or oil.
- In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- In another bowl, mix the milk, yogurt, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and mix until just combined, then gently fold in the mixed berries.
- Pour the batter onto the prepared sheet pan and spread it evenly.
Baking
- Place the sheet pan in the preheated oven and bake for about 20-25 minutes, or until edges are golden brown.
- Allow to cool slightly before slicing into squares.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat in a toaster for best results.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 5gFat: 6gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 5g
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