Grain-Free Blueberry Sheet Pancake (Edit recipe)

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No more hassle of flipping pancakes in the morning! This Grain-Free Sheet Pancake recipe is your ticket to effortless breakfast bliss. Imagine light, fluffy pancakes spread evenly across a sheet pan, baked to golden perfection without needing your constant attention. Bake up a batch and enjoy the stress-free convenience of perfect grain-free pancakes anytime. Minimal effort, maximum taste.

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PREP TIME

10 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

Serves: 6-8

Ingredients

2.25 cups Otto’s Naturals Non-GMO Cassava Flour
2 Tbsp Otto's Naturals Grain-Free Baking Powder
1 tsp Sea Salt
2 cups Milk
4 Eggs
1/4 cup Avocado Oil
1/4 cup Pure Maple Syrup
1/2 cup Blueberries, (fresh or frozen)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400°F. Line a half-sheet pan (18x13 inches) with parchment. For a thicker pancake, you can use a 9x13-inch baking pan instead.
Whisk together the cassava flour, baking powder, and salt in a large mixing bowl.
Add the eggs, avocado oil, maple syrup, and milk. Whisk until the batter is smooth.
Pour the batter into the sheet pan and spread it out evenly. Sprinkle the blueberries over half of the batter. (The other half will be plain.)
Bake for 15-18 minutes. The pancake should be golden brown and bounce back when pressed gently. For a 9x13-inch baking pan, the pancake will need to bake for 25-30 minutes.
Enjoy warm with maple syrup and your favorite pancake toppings!

Notes

From fresh fruit and syrup, to berries and nuts, customize your pancakes to your heart's content.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	12 g
Carbohydrates:	57 g
Protein:	4 g
Cholesterol:	12 g
Sodium:	864 mg
Fiber:	5 g
Sugars:	14 g
Calculated for total recipe.