Forget standing by the stove flipping pancakes one by one! This genius sheet-pan method delivers a batch of fluffy, gluten-free pancakes all at once. Perfect for lazy weekend mornings or when feeding a crowd, these pancakes combine nutrient-rich flours with warm cinnamon notes and natural sweetness. The coconut oil adds a subtle tropical touch that makes these pancakes irresistible!
Prep Time: 10 minutes
Bake Time: 7–10 minutes
Serves: 4–6
Ingredients:
- 1 large egg.
- 1⅕ cups plant-based milk (oat, almond, or soya).
- ¼ cup maple syrup.
- ¼ cup coconut sugar or brown sugar.
- 1 teaspoon vanilla extract.
- 1 cup almond flour.
- 1 cup brown rice flour.
- ¼ cup buckwheat flour.
- 1 tablespoon baking powder.
- 1 teaspoon baking soda.
- ½ teaspoon kosher salt.
- Pinch of cinnamon.
- 3 tablespoons coconut oil, melted.
Instructions:
- Preheat oven to 175°C (350°F).
- Line a baking sheet with parchment paper and brush with melted coconut oil.
- In a large bowl, whisk egg, milk, maple syrup, vanilla extract, and coconut sugar.
- In another bowl, combine all dry ingredients.
- Mix wet and dry ingredients, add melted coconut oil.
- Pour batter onto prepared baking sheet.
- Bake for 5-7 minutes for plain pancakes, or 8-10 minutes if adding fruits or other toppings.
- Pancakes are done when springy to touch and a toothpick comes out clean or with few dry crumbs.
- Top may slightly caramelize depending on your oven.
Pro Tips:
- Let batter rest for 5 minutes before baking for fluffier results.
- Top with fresh fruits, maple syrup, or your favorite toppings.
- Can be frozen and reheated in toaster.
- Wet toppings like fresh fruit will increase baking time.
- Let cool slightly before cutting into squares.
