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Gluten-free Sheet Pan Pancakes

August 14, 2022

These Gluten-free Sheet Pan Pancakes are a family staple and something that is great to meal prep for the week. They are dairy-free, gluten-free and have no added sugar.

I have *the* breakfast recipe to help make back-to-school or even weekend breakfasts even easier – SHEET PAN PANCAKES! These are a staple in our home and we make a batch every couple of weeks. These are so much easier than traditional pancakes since you make the batter, pour it into a baking sheet and bake. Instead of making individual pancakes – this is less effort and still have delicious golden edges like your favorite pancakes.

This is a great meal prep recipe to make too since it stays good for up to 5 days in the fridge. And you can even do different mix-in’s on different parts of the pancakes. Feel free to customize it to work for you and your family!

I cannot wait to hear what you think of this!! Don’t forget to tag me on Instagram and Tiktok if you try it.

What ingredients you need to make paleo sheet pan pancakes:

  • Bananas – I use about two medium bananas that are ripe. Not totally brown like banana bread but slightly freckled is great
  • Eggs – I haven’t tried flax eggs here
  • Non-dairy milk – any non-dairy milk works or use regular milk if you prefer
  • Avocado oil – or use melted butter if you prefer
  • Almond flour – I haven’t tried another flour but I think oat flour would sub well in this!
  • Shredded zucchini – squeeze out moisture! And this is optional but great way to add in extra veggies
  • Chocolate chips – another optional mix-in but who doesn’t love chocolate chips on pancakes?!

How to make gluten-free sheet pan pancakes:

  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 large bowl whisk together the banana, eggs, milk, oil and vanilla until combined and smooth
  3. Mix in the almond flour and baking powder then fold in zucchini and chocolate chips
  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!

Gluten-free Sheet Pan Pancake

FAQs on making sheet pan pancakes:

  • What is a sheet pan pancake? One of our favorite recipes to make for breakfast or even dinner! Instead of making individual pancakes, you pour the batter onto a baking sheet and bake in the oven. And you get fluffy delicious pancake in sheet cake kind of form
  • Can this item be meal prepped? Absolutely! We prep these ahead of time all the time. They’re easy to reheat in microwave or oven. And I also love eating them cold but I’m weird like that.
  • Can you add in other toppings or mix-in’s to sheet pan pancakes? Totally! I added some zucchini and chocolate chips to sneak in veggies while also making these taste somewhat like dessert. You could add in berries, mixed nuts or coconut flakes – anything you want!

A few other healthy breakfast recipes to make:

Classic Overnight Oats: The Breakfast Staple

5-minute Creamy Chia Seed Pudding

Gluten-free Strawberry Banana Bread

Vegan Carrot Cake Baked Oatmeal!

Print

Gluten-free Sheet Pan Pancakes

These Gluten-free Sheet Pan Pancakes are a family staple and something that is great to meal prep for the week. They are dairy-free, gluten-free and have no added sugar.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: Serves 10 1x

Ingredients

Scale
  • 2 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
  • 1 cup shredded zucchini (squeeze out moisture)
  • 1/2 cup chocolate chips

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 large bowl whisk together the banana, eggs, milk, oil and vanilla until combined and smooth
  3. Mix in the almond flour and baking powder then fold in zucchini and chocolate chips
  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 leftovers in fridge for 5 days or freeze slices for up to 3 months

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7 Responses

    1. Deanna, I tried making these today with gluten-free cup-for-cup replacement flour (which replaces wheat flour in recipes calling for wheat flour), since we can’t eat almonds and I couldn’t seem to process oats fine enough to make flour from them (and the zucchini had already been grated). But the pancakes were very doughy inside no matter how long I baked them, even after I cut and spread them out on a large cookie sheet and smashed them flat with a spatula. I also only used 1/4 cup of zucchini in mine (since we were afraid we wouldn’t like it), but they were still too wet to fully cook inside without microwaving them individually (which we did) until they were chewy. Therefore, I wouldn’t recommend trying the wheat flour, which would likely produce a similar result.

      Since we hated to waste the ingredients and they smelled really good, we ate some anyway. Aside from the chewy texture and not quite enough sweetness to suit our spoiled palates, they were okay with the chocolate chips inside and maple syrup on top.

      I really do wish I could have tried the recipe with the almond flour as written, but hopefully sharing my experience will save someone else from wasting their time and ingredients by attempting to use a different type of flour than what Rachel recommended.

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