Easy Sheet Pan Pancakes
Ingredients
The pancake batter
-
2 ½
cups
1:1 gluten-free flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
a pinch
salt
-
1 ½
cups
milk of choice
-
3
large
eggs
-
2 ½
tablespoons
avocado oil
-
1
teaspoon
pure vanilla extract
The toppings
-
to taste
toppings of choice (e.g., strawberries, blueberries, chocolate chips, bananas, walnuts)
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the milk, eggs, oil, and vanilla to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared baking sheet and smooth it out evenly.
- Add your chosen toppings on top of the batter.
- Bake for 15-17 minutes until cooked through and lightly golden.
- Allow to cool for 5 minutes before cutting into squares.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutrition Facts (estimated)
Servings
24 squares
Calories
84
Total fat
2g
Total carbohydrates
13g
Total protein
2g
Sodium
95mg
Cholesterol
24mg
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