Description
A quick and easy recipe for fluffy gluten-free pancakes baked in a sheet pan, perfect for family breakfasts.
Ingredients
Scale
- 1 cup gluten-free flour blend
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or non-dairy milk for dairy-free)
- 2 large eggs (or egg substitute for egg-free)
- 1 teaspoon vanilla extract
- 1 tablespoon melted coconut oil (or other oil)
- Fresh fruit for topping (e.g., berries, banana slices)
Instructions
- Preheat the oven to 350°F (175°C) and grease a sheet pan.
- Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl.
- Whisk together the milk, eggs, vanilla extract, and melted coconut oil in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the pancake batter onto the prepared sheet pan and spread it evenly.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool slightly.
- Cut into squares and serve topped with fresh fruit.
Notes
Store leftovers in an airtight container in the fridge for about 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pancakes, gluten-free, breakfast, family-friendly, easy recipe