Forget standing over the stovetop, flipping pancakes one by one! This ingenious sheet pan method delivers an entire batch of fluffy, gluten-free pancakes at once. Perfect for leisurely weekend mornings or feeding a crowd, these pancakes combine nutritious flours with warm cinnamon notes and natural sweetness. The coconut oil adds a subtle tropical hint that makes these pancakes irresistible!
Prep time: 10 minutes
Cook time: 7–10 minutes
Yields: 4–6 servings
Ingredients:
- 1 large egg.
- 1⅕ cups plant-based milk, oat, almond or soy.
- 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.
- A pinch of cinnamon.
- 3 tablespoons coconut oil, melted.
Instructions:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper and grease with melted coconut oil.
- In a large bowl, whisk together the egg, milk, maple syrup, vanilla extract, and coconut sugar.
- In another bowl, combine all the dry ingredients.
- Mix wet and dry ingredients, add melted coconut oil.
- Pour the batter onto the prepared baking sheet.
- Bake for 5–7 minutes for plain pancakes or 8–10 minutes if adding fruit or other toppings.
- The pancakes are ready when they feel springy to the touch and a toothpick inserted comes out clean or with a few dry crumbs.
- The top may caramelize slightly depending on the oven.
Pro-Tips:
- Let the batter rest for 5 minutes before baking, for fluffier results.
- Serve with fresh fruit, maple syrup, or your favorite toppings.
- Can be frozen and reheated in the toaster.
- Wet toppings such as fresh fruit will increase the cooking time.
- Allow to cool slightly before slicing into squares.
