Sheet Pan Pancakes! (Gluten Free, Paleo)

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I will most likely never cook pancakes the “traditional” way again! First of all, I am a terrible flipper, probably because I am impatient waiting for the perfect time to flip! I always flip too early and make a gooey mess. Secondly, my boys have incredible appetites which means I am always making a least a double, if not triple, batch of pancakes. That’s a lot of time standing around the skillet pouring, waiting and flipping. One Sunday morning (our typical pancake day) I was thinking, “there has GOT to be a better way!” and this is it!

I used my own pancake recipe here, but you can use any pancake recipe you like! Also, feel free to change out the toppings to make it your own! This is a great way to cook for a crowd, or to make a bunch of pancakes to freeze and save for a quick, healthy option on a different day! These also make a great breakfast for any holiday morning. Just use holiday themed cookie cutters to cut out fun shapes for your kiddos!

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Here’s the recipe (makes about 4 servings):

Ingredients:

  • 5 ripe bananas
  • 8 large eggs
  • 3/4 cup blueberries (fresh or frozen)
  • 3 tbs melted coconut oil
  • 6 tbs coconut flour
  • 4 tbs arrowroot starch
  • 1 tsp baking soda
  • sprinkling of sea salt
  • real maple syrup for serving

To Make:

  1. Set aside the maple syrup, 1 banana, 1 tbs coconut oil, sea salt and the blueberries
  2. Place remaining ingredients (4 bananas, eggs, coconut oil, baking soda, coconut flour & arrowroot starch) in a blender and mix until well combined. Let sit in an open container on the counter for about 10 minutes to thicken up a bit.
  3. Preheat your oven to 425 degrees.
  4. While the oven is heating up, get out a standard sized cookie sheet and line it with tin foil. Grease the tin foil with 1 tbs melted coconut oil.
  5. Once the batter is done thickening, pour it out onto the cookie sheet. It should be about 1/2 inch thick.
  6. Slice up the one remaining banana. Place 1/2 of the banana and 1/2 of the blueberries on top of the pancake batter, scattered about.
  7. Place the sheet pan into the oven for 8-9 minutes until the pancakes are about halfway cooked, the top should still be a little gooey.
  8. Remove the pan from the oven and add the remaining banana slices and blueberries to the top! Sprinkle the top with sea salt. Cooking the pancakes halfway in the previous step helps this second layer stay on top and not sink down to the bottom of the pan.
  9. Place the pan back in the oven for another 5-10 minutes until the batter is cooked all the way through.
  10. Turn the broiler on for another 2ish minutes to brown up the top. Keep a close eye on the pancakes so they don’t burn! Depending on your oven, you may need to rotate the pan a bit to get even browning.
  11. Remove the pan from the oven. Let cool for 5 or so minutes.
  12. Cut the pancakes into the desired shapes using cookie cutters, or simply cut into squares like I did using a pizza cutter!
  13. Top with real maple syrup and enjoy!

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xo,

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