Gluten Free Sheet Pan Pancakes
Experience the joy of warm, fluffy gluten-free pancakes baked in a sheet pan for easy serving. Perfect for cozy gatherings!
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar or a sweetener of your choice Adjust according to taste.
Wet Ingredients
- 2 cups milk (dairy or plant-based) Use plant-based milk for a vegan option.
- 1/4 cup vegetable oil or melted coconut oil
- 3 large eggs Substitute with flaxseed meal mixture for vegan option.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease a rimmed baking sheet with oil or cooking spray.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
- In another bowl, whisk the milk, oil, eggs, and vanilla extract until thoroughly mixed.
- Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix.
Baking
- Pour the batter onto the prepared sheet pan, spreading it into an even layer.
- Bake for about 15 to 20 minutes, or until the edges start to turn golden brown.
- Allow the pancakes to cool slightly, then cut them into squares.
- Serve warm with your favorite toppings!
Notes
Do not overmix the batter. Let it rest for 5-10 minutes before baking for improved texture. You can customize your pancakes with toppings like fresh fruits, nuts, or chocolate chips.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 3g
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