Gluten-Free Sheet Pan Pancakes -

Gluten-Free Sheet Pan Pancakes

A fun and delicious way to eat pancakes. Easy breakfast or snack that is gluten, dairy, nut, soy, and corn-free.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: 30 minute recipe, allergy-friendly, breakfast, brunch, corn-free, dairy-free, gluten-free, sheetpan pancakes

Servings: Servings

Calories: 234kcal

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

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.

**Be sure to check ingredients in the flour blend you use for allergy-sensitive ingredients.