Sheet Pan Pancakes

This recipe takes the work out of pancakes and makes it easy and fast. Bonus- this recipe is gluten-free and Paleo.

Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes

Ingredients

  • 1/4 C avocado oil
  • 3 T maple syrup
  • 3 eggs
  • 1 T vanilla extract
  • 3 3/4 C paleo flour blend (Bob's Red Mill)
  • 3 T baking powder
  • 1 tsp sea salt
  • 1 1/2 C almond milk
  • 1 1/2 T lemon juice
  • 2 C berries of choice (I used raspberries and blackberries)

Instructions

  1. Preheat the oven to 425 degrees, spray a half sheet pan (13" x18") with avocado oil and set aside.
  2. In a medium bowl, add the paleo flour blend, baking powder, and sea salt. Whisk everything together and set the bowl aside.
  3. In a small bowl, add the avocado oil, maple syrup, eggs, vanilla syrup, almond milk, and lemon juice. Whisk the wet ingredients together until they are thoroughly combined.
  4. Add the wet ingredients to the dry ingredients and whisk to combine. No lumps should remain in the batter, but be careful not over to whisk.
  5. Pour the batter onto the greased sheet pan and spread it evenly. Let the batter sit for 5 minutes, and then evenly sprinkle the berries over the batter.
  6. Place in the oven and bake for 10-12 minutes. The pancakes should be golden brown, and a toothpick should come out clean when poked into the center of the sheet pan. Be careful not to overcook or the pancakes may be dry.
  7. Serve with butter, maple syrup, more berries, or your favorite topping.