SHEET PAN PANCAKES | no-flip, gluten free recipe!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

Preheat the oven to 425°F (220°C).

Line a half sheet pan (18 by 13 inches) with parchment paper.

In a large bowl, combine almond flour, coconut flour, baking powder, cinnamon, monk fruit sweetener, and salt.

Add eggs, almond milk, and vanilla extract to the dry ingredients and mix until thick and fluffy.

Spread the batter evenly onto the prepared baking sheet.

Top half with sliced strawberries and the other half with raspberries, blueberries, and chocolate chips.

Bake in the preheated oven for 12 minutes until lightly golden brown.

Cut into 12 pieces and serve with toppings like almond butter or maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens