Gluten-Free Sheet Pan Pancakes
Fluffy, golden pancakes made effortlessly in a sheet pan, perfect for feeding a crowd on lazy mornings!
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend Ensure it contains xanthan gum for best texture.
- 2 tablespoons sugar Coconut sugar or honey can be alternatives.
- 1 tablespoon baking powder Check expiration date for freshness.
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk (dairy or non-dairy) Use unsweetened non-dairy milk to control sweetness.
- 2 large eggs Flax eggs can be used for a vegan option.
- 2 tablespoons melted butter or oil Ensure melted butter isn't too hot when mixing.
- 1 teaspoon vanilla extract
Optional Toppings
- to taste fruits, nuts, chocolate chips Customize according to preference.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grease a large baking sheet.
- In a large bowl, combine the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Optionally, sprinkle your favorite toppings over the batter.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden.
- Allow to cool slightly before cutting into squares.
Notes
Toppings can include fruits, syrups, or whipped cream. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 5g
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