Gluten Free Sheet Pan Pancakes
These Gluten Free Sheet Pan Pancakes are a simple, delicious breakfast option that can be made for a crowd, accommodating dietary needs without compromising on taste.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Use a quality blend for best results
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs Substitute with applesauce for a vegan version
- 1 3/4 cups milk Use a non-dairy alternative for a vegan version
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet (approximately 18×13 inches) with parchment paper.
- In a large bowl, mix the gluten-free all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined, avoiding over-mixing.
- Spread the batter evenly onto the prepared baking sheet.
Baking
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for a minute, then slice into squares.
- Serve warm with syrup, fruits, or your favorite toppings!
Notes
To enhance texture, consider using a blend of gluten-free flours. Don't overmix the batter for best results. Toppings like berries or chocolate chips can be added before baking for extra flavor.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gSodium: 200mgFiber: 2gSugar: 5g
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