Sheet Pan Strawberry Pancakes
Ingredients
The pancake batter
-
2 ½
cups
oat flour
-
2
tsp
baking powder
-
1
tsp
baking soda
-
2
tsp
cinnamon
-
½
tsp
salt
-
2
cups
almond milk
-
Juice of 1
lemon
-
4
large
eggs
-
2
Tbsp
coconut oil
-
3
Tbsp
maple syrup
-
2
tsp
vanilla
The toppings
-
1
cup
sliced strawberries
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.
- In a measuring cup, mix almond milk and lemon juice, letting it sit for 5 to 10 minutes until clumpy.
- In a small bowl, whisk together the milk mixture, eggs, melted coconut oil, maple syrup, and vanilla.
- Combine the wet and dry ingredients without overmixing.
- Pour the batter onto a prepared baking sheet and top with sliced strawberries.
- Bake for 13 to 15 minutes until a toothpick comes out clean.
- Cut into 12 pieces and serve with maple syrup or desired toppings.
Nutrition Facts (estimated)
Servings
12
Calories
142
Total fat
5.6g
Total carbohydrates
20.2g
Total protein
4.9g
Sodium
148.1mg
Cholesterol
0mg
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