Gluten-Free Sheet Pan Pancakes
These gluten-free sheet pan pancakes are genius; I wish I would have thought of this idea years ago! They are also the perfect grab and go breakfast that you can make ahead and freeze. I like to sandwich them together with peanut butter and jam and pack them on day hikes.
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Over the last month, I spent a lot of time experimenting with sheet pan pancakes and my all-time favorite recipe is Oven Baked Blueberry Pancakes at elavegan.com. I ate these for breakfast every single day until the entire pan was gone. Then I made them again…these are the pancakes shown below. For her recipe go to the highlighted link.
Sometimes I like regular old pancakes without blueberries, and that’s when I grab this sheet pan pancake recipe. They only take about 18 minutes to bake and are soft and delicious to bite into. This recipe is gluten, dairy, soy, corn, and nut-free but does include an egg.
I haven’t tried this recipe with an egg substitute yet, but I will at some point. Let me know if you beat me to it, I would love to hear how they turn out!!
To Make Gluten-Free Sheet Pan Pancakes You Will Need These Ingredients:
1. Gluten-free flour blend, like King Arthur Gluten-Free Measure For Measure All-Purpose Flour.
2. Sugar
3. Cinnamon
4. Baking powder ~ corn-free if needed
5. Salt
6. Eggs
7. Butter or dairy-free substitute ~ I used Country Crock Plant Butter
8. Vanilla
9. Non-dairy milk substitute
There Are Lots Of Ways To Eat Sheet Pan Pancakes:
1. With peanut butter (or other nut butter)
2. Peanut butter and jam
3. Cut into strips and dipped in syrup
4. Topped with fresh fruit
5. Traditional butter (or dairy-free substitute) and syrup
6. Use cookie cutters to create fun shapes
7. Or just plain ~ they are good just by themselves
Fun shapes cut out of the baked pancakes can be a huge hit with kids at breakfast time. Metal cookie cutters as shown here worked really well, just make sure to let the sheet pancake sit a few minutes before using cookie cutters to prevent burns.
The recipe shown in these pictures is made with Bob’s Red Mill Gluten-Free Pancake Mix, bananas, flax seeds, a non-dairy milk substitute, and blueberries. You can find this recipe at powerhungry.com easy sheet pan pancakes.
Who doesn’t like finger food? Cut the baked pancakes into sticks for dipping into syrup. No butter needed, it’s too much fun just dipping into the syrup!
HOW TO STORE SHEET PAN PANCAKES:
Let pancakes cool completely then place them in an airtight container. They will keep in the refrigerator for up to 4 or 5 days.
For longer storage stack 2 or 3 high with wax paper in-between and place in an airtight container or quality freezer bag. Freeze for up to 3 months. Defrost or warm up in the microwave.
I hope you enjoy them!
Visit my Resource Library for Gluten-Free Flour Blends For Cooking & Baking and Milk & Egg Substitutes.
Each square, if divided into 12 squares has 3 weight watcher points plus each.
Gluten-Free Sheet Pan Pancakes
Ingredients
- 2 cups gluten-free flour blend a one-to-one type. I used King Arthur Measure For Measure Gluten-Free All-Purpose Flour.
- 3 Tbsp sugar
- 1/2-1 tsp cinnamon
- 3 tsp baking powder ~ corn-free if needed
- 1/2 tsp salt
- 1 1/2 cups non-dairy milk substitute
- 2 Tbsp non-dairy butter melted
- 2 eggs ~ to reduce fat you can use 2 whites for one egg.
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Prepare a 9x13 inch baking pan with parchment paper or a non-stick spray.
- In a medium mixing bowl mix together dry ingredients.
- In a small mixing bowl add milk substitute, melted butter substitute, eggs, and vanilla. Mix well.
- Pour liquid mixture into the flour mixture and gently stir to combine.
- Pour pancake batter onto the prepared pan and bake for 15-20 minutes. Check after 15minutes. A toothpick inserted should come out clean.
- Let baked pancakes sit for a minute or two before serving. Cut into squares, sticks, or whatever shape you like and enjoy.
- Let pancakes cool down before using cookie cutters.
Notes
Nutrition
