Sheet Pan Pancakes

Category: Breakfasts · Servings: 12 · Time: 45 min (Prep time: 15 min; Cook time: 15 min) · Calories: 157 · Author: Holly Darnell, RD

sheet-pan-pancakes recipe

Everybody has had pancakes, but sheet pan pancakes? These are a fun new breakfast trend that’s also fun to whip up and even better to consume.

Ingredients

  • 2 cups gluten-free flour blend* or store-bought Paleo flour
  • 4 scoops Multi Collagen Protein Vanilla
  • 2 tablespoons coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 1½ cups unsweetened almond milk
  • 2 eggs
  • 4 tablespoons unsalted butter, melted *
  • 1 teaspoon vanilla extract
  • Toppings of choice: blueberries, strawberries, sweet cacao nibs, banana * Gluten-free flour blend: 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour, ½ cup tapioca flour.

Directions

  1. Preheat the oven to 425. Spray a one-quarter size sheet pan with coconut oil and set aside.
  2. In a medium bowl, add in dry ingredients: gluten-free flour, vanilla collagen powder, coconut sugar, baking powder, and sea salt. Whisk together until combined.
  3. Add in wet ingredients: almond milk, eggs, butter or coconut oil (melted), and vanilla extract. Whisk until combined and lumps of flour no longer remain.
  4. Pour the pancake batter to the pan and smooth evenly with the back of a rubber spatula. Add blueberries in one quadrant, strawberries in another, bananas in another, and cacao nibs in the last quadrant. Bake until golden and cooked throughout, about 15-17 minutes.
  5. Divide into 12 squares and serve. Drizzle each pancake with maple syrup or powdered monk fruit with squeezed lemon.
  6. To store, put in the refrigerator in an airtight container. Sheet pan pancakes will last for up to 4-5 days.