Sheet Pan Pancakes
This dairy-free breakfast is so easy and so delicious! There’s nothing better than only having to use one pan to make a meal, especially on those busy mornings! They come out perfect every time and you can always get creative with the toppings - we love to mix it up.
Sheet Pans I use!
Ingredients
- 2 cups2 cups2 cups Whole Wheat Flour, organic heritage flour
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 4 tsp4 tsp4 tsp Otto's Naturals Grain-Free Baking Powder
- 1 tsp1 tsp1 tsp Ceylon Cinnamon
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 2 whole2 whole2 whole Pastured Eggs
- 2 cups2 cups2 cups Almond Milk, unsweetened
- 0.25 cup0.25 cup0.25 cup Avocado Oil
- 2 Tbsp2 Tbsp2 Tbsp Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)
- 2 whole2 whole2 whole Banana, sliced
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Process
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 oven to 425 degrees and line a rimmed baking sheet (I use a 16” x 12” pan!) with unbleached parchment paper. Lightly spray parchment with avocado or coconut oil.
- Mix dry ingredients in a large bowl and slowly add in wet ingredients making sure to combine well.
- Pour the pancake batter on to your pan and too with the toppings of your choice.
- Place pan on the center rack of your oven and bake for about 15 minutes or until golden brown. Use a knife or a pizza cutter before serving.
Notes
Feel free to use any milk you would like and sub maple syrup for sugar in pancake recipe! This makes great leftovers! Just pop back in the oven for a few minutes before serving.
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