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!
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!