Paleo Sheet Pan Pancakes

There’s something truly special about waking up to the smell of pancakes wafting through your kitchen. When I first came across the recipe for Paleo Sheet Pan Pancakes, I was intrigued by the simplicity and the sheer convenience of preparing breakfast for my family all at once. No more standing at the stove flipping pancakes one by one; this recipe allows you to bake them in a single batch! Imagine being able to savor a warm, fluffy pancake without the hassle, leaving more time for laughter and chatter at the breakfast table.

My journey began when I stumbled upon a busy weekend morning filled with the usual rush. With kids asking for pancakes and a limited time to prepare, I needed a solution that would not sacrifice flavor or quality. That’s when the Paleo Sheet Pan Pancakes caught my eye. It’s not just a quick fix; it’s a delightful way to enjoy breakfast that fits perfectly into a paleo lifestyle, featuring wholesome ingredients like almond flour and eggs.

As I experimented with this recipe, it quickly became a family favorite. The pancakes turn out light and fluffy, all while being gluten-free and dairy-free. The best part? You can customize them with your favorite toppings, whether it’s fresh fruits, a drizzle of honey, or a sprinkle of nuts. Each bite is a testament to how healthy can indeed be delicious. I’m excited to share this wonderful recipe with you, so let’s dive in and make some scrumptious Paleo Sheet Pan Pancakes together!

Essential Ingredients for Paleo Sheet Pan Pancakes

To create the perfect Paleo Sheet Pan Pancakes, we need to combine a selection of wholesome ingredients that not only work in harmony but also contribute to the light and fluffy texture we’re aiming for. Each ingredient plays a vital role, making this breakfast not just tasty but also nutritious.

• 2 large eggs: These are the foundation of our pancakes, providing essential protein while helping bind the mixture together.
• 1 cup unsweetened almond milk: This dairy-free alternative adds moisture without the added sugars found in regular milk.
• 1 tbsp pure maple syrup: A touch of natural sweetness, enhancing the flavor without being overwhelming.
• 2 tsp pure vanilla extract: This ingredient adds a lovely depth of flavor to the pancakes.
• 2 cups finely ground almond flour: The star of the show, giving these pancakes their fluffy texture while keeping them gluten-free.
• 3 tbsp arrowroot flour or tapioca flour: Acts as a thickener, contributing to the structure of the pancakes.
• 1 tsp baking powder: This will help the pancakes rise and give them that fluffy quality.
• 2 tsp ground cinnamon: A warm spice that complements the sweetness perfectly.
• 1 pinch sea salt: Enhances the overall flavor.

Step by Step Guide for Paleo Sheet Pan Pancakes

Making Paleo Sheet Pan Pancakes is a straightforward process that can bring joy to your breakfast table. You’ll love how easy it is to whip them up, and I’m here to guide you through each step!

1. Preheat your oven to 350 degrees F and line a small (9” x 7”) sheet pan with parchment paper or lightly spray it with cooking oil. This step is crucial to avoid sticking!
2. In a large mixing bowl, crack open the 2 large eggs and whisk them until they’re well beaten. This is going to provide a fluffy texture to your pancakes.
3. Pour in the 1 cup of unsweetened almond milk and 1 tbsp of pure maple syrup. Whisk these together until fully combined, ensuring that the mixture is smooth.
4. Add the 2 tsp of pure vanilla extract into the mixture and give it another quick stir to blend.
5. In a separate bowl, combine the dry ingredients: 2 cups of finely ground almond flour, 3 tbsp of arrowroot flour or tapioca flour, 1 tsp of baking powder, 2 tsp of ground cinnamon, and a pinch of sea salt.
6. Slowly add the dry mixture into the wet mixture, stirring gently until everything is fully incorporated. The batter should be thick but pourable.
7. Pour the pancake batter onto the prepared baking sheet, smoothing it out into an even layer with a spatula to ensure uniform cooking.
8. Carefully place the sheet pan on the center rack of your preheated oven. Bake for about 22 to 26 minutes. You want them to be golden-brown around the edges and firm when poked in the center.
9. Once baked, remove the sheet pan from the oven and let the pancake cool for about 5 minutes. This way, it will be easier to slice.
10. Using a sharp knife, cut the pancake into squares and serve warm with your favorite toppings such as fresh fruit, more maple syrup, or a sprinkle of nuts. Enjoy your delicious Paleo Sheet Pan Pancakes!

Recipe Notes about Paleo Sheet Pan Pancakes

When it comes to making the best Paleo Sheet Pan Pancakes, there are a few tips that can elevate your cooking experience. Here’s what I’ve learned along the way:

• Storage: Keep any leftover pancakes in an airtight container in the fridge for up to three days. You can reheat them in the microwave for a quick breakfast.
• Freezing: Yes, you can freeze them! Slice the pancakes, layer them with parchment paper, and store them in a freezer-safe bag for up to two months.
• Pairing: These pancakes pair beautifully with fresh fruit, nuts, or a drizzle of honey for an added touch of sweetness.
• Variations: Feel free to add in chocolate chips or chopped nuts to the batter before baking for a twist on flavor.
• Serving Suggestions: Top with Greek yogurt or nut butter for a protein boost!

Perfect Pairings for Paleo Sheet Pan Pancakes

Serving Paleo Sheet Pan Pancakes opens up a delightful array of options to complement your meal. Here are some ideas:

• Fresh Fruits: Add a side of mixed berries, bananas, or sliced apples for a burst of flavor and nutrition.
• Nut Butters: A dollop of almond butter or peanut butter can enhance the richness of the pancakes.
• Yogurt: Serve with a side of Greek yogurt for a creamy contrast and an extra protein kick.
• Maple Syrup: A drizzle of pure maple syrup is a classic topping that brings out the sweetness.
• Occasions: These pancakes are perfect for weekend brunches, holiday breakfasts, or any casual gathering with friends and family.
• Coffee or Tea: Pairing a cup of coffee or herbal tea can elevate your breakfast experience.

FAQ

Conclusion

The Paleo Sheet Pan Pancakes are a game-changer for busy mornings, combining ease and flavor in one delicious recipe. These pancakes allow you to enjoy breakfast without the hassle of flipping individual ones, making it a perfect choice for families. I encourage you to try this recipe for your next brunch or breakfast gathering. Trust me; your family will thank you for it!

Paleo Sheet Pan Pancakes

The perfect blend of convenience and flavor, Paleo Sheet Pan Pancakes are fluffy, healthy, and ready to satisfy your cravings. Made with wholesome ingredients, these pancakes are gluten-free and easy to prepare, making them an ideal choice for busy mornings. Try them tonight for a delightful breakfast!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 4 servings

Calories 220 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Blender
• Baking Sheet
• Oven

Ingredients

  

• 2 large Eggs
• 1 cup Unsweetened almond milk
• 1 tbsp Pure maple syrup
• 2 tsp Pure vanilla extract
• 2 cups Finely ground almond flour
• 3 tbsp Arrowroot flour or tapioca flour
• 1 tsp Baking powder
• 2 tsp Ground cinnamon
• 1 pinch Sea salt

Instructions

 

• Preheat your oven to 350 degrees F and line a small (9” x 7”) sheet pan with parchment paper or lightly spray it with cooking oil. This step is crucial to avoid sticking!
• In a large mixing bowl, crack open the 2 large eggs and whisk them until they’re well beaten. This is going to provide a fluffy texture to your pancakes.
• Pour in the 1 cup of unsweetened almond milk and 1 tbsp of pure maple syrup. Whisk these together until fully combined, ensuring that the mixture is smooth.
• Add the 2 tsp of pure vanilla extract into the mixture and give it another quick stir to blend.
• In a separate bowl, combine the dry ingredients: 2 cups of finely ground almond flour, 3 tbsp of arrowroot flour or tapioca flour, 1 tsp of baking powder, 2 tsp of ground cinnamon, and a pinch of sea salt.
• Slowly add the dry mixture into the wet mixture, stirring gently until everything is fully incorporated. The batter should be thick but pourable.
• Pour the pancake batter onto the prepared baking sheet, smoothing it out into an even layer with a spatula to ensure uniform cooking.
• Carefully place the sheet pan on the center rack of your preheated oven. Bake for about 22 to 26 minutes. You want them to be golden-brown around the edges and firm when poked in the center.
• Once baked, remove the sheet pan from the oven and let the pancake cool for about 5 minutes. This way, it will be easier to slice.
• Using a sharp knife, cut the pancake into squares and serve warm with your favorite toppings such as fresh fruit, more maple syrup, or a sprinkle of nuts. Enjoy your delicious Paleo Sheet Pan Pancakes!

Notes

• Storage: Keep any leftover pancakes in an airtight container in the fridge for up to three days. You can reheat them in the microwave for a quick breakfast.
• Freezing: Yes, you can freeze them! Slice the pancakes, layer them with parchment paper, and store them in a freezer-safe bag for up to two months.
• Pairing: These pancakes pair beautifully with fresh fruit, nuts, or a drizzle of honey for an added touch of sweetness.
• Variations: Feel free to add in chocolate chips or chopped nuts to the batter before baking for a twist on flavor.
• Serving Suggestions: Top with Greek yogurt or nut butter for a protein boost!

Keyword gluten-free pancakes, healthy breakfast ideas, Paleo pancakes recipe, Sheet Pan Pancakes