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Gluten-free Sheet Pan Pancakes

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5 from 3 reviews

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.

  • 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

  • Author: Rachel

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