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Blueberry Sheet Pan Pancakes (gluten-free)

These Blueberry Sheet Pan Pancakes are a must try for breakfast! It’s an easy recipe to prep for breakfast and it’s also gluten-free, dairy-free and freezer-friendly.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Makes 10-12 pancakes 1x

Ingredients

Scale
  • 1/2 cup applesauce or 2 small ripe bananas, mashed
  • 2 large eggs
  • 1 1/4 cup non-dairy milk
  • 1/4 cup avocado oil
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 tablespoon baking powder
  • 3/4 cup freeze dried blueberries
  • Optional: fold in some fresh or frozen blueberries

Instructions

  1. Preheat oven to 425 degrees F and coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners
  2. In a blender, add the eggs, milk, oil and vanilla until combined and smooth
  3. Mix in the almond flour and baking powder and freeze dried blueberries (fold in extra blueberries if adding)
  4. Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter
  5. Bake for about 25 minutes until a toothpick inserted into the center comes out clean and edges are golden
  6. Allow to cool for a minute or so, then slice into portions.
  7. Serve with your choice of toppings!

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel