Ingredients:
For the Pancakes:
- 3 cups gluten-free flour blend (like Bob's Red Mill 1:1 or Paleo Flour)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 eggs
- 2 ¼ cups almond milk
- ⅓ cup avocado oil
- ¼ cup maple syrup
- 3 tablespoons coconut sugar
- 2 teaspoons vanilla extract
Topping Suggestions:
- Raspberries
- Strawberries
- Blueberries
- Sliced banana
- Nuts
- Chocolate chips
Instructions:
Prepare the Sheet Pan:
Grease a “half sheet” pan (18x13 inches) with cooking oil, like avocado oil, to prevent sticking.Mix Wet Ingredients:
In a large mixing bowl, whisk together the eggs, almond milk, avocado oil, maple syrup, coconut sugar, and vanilla extract until fully combined.Combine Dry Ingredients:
Measure out the flour, baking powder, and salt. Add these dry ingredients into the wet ingredients and stir until everything is well combined.Pour and Rest:
Pour the pancake batter into the prepared sheet pan. Let the batter rest while your oven is heating.Heat the Oven:
Preheat the oven to 425°F.Add Toppings:
While the oven heats up, sprinkle your choice of toppings over the batter. Get creative here—you can even let kids choose their favorites!Bake:
Place the sheet pan in the oven and bake for 12 minutes.Rest and Serve:
Once baked, remove the sheet pan from the oven and let it rest for 5 to 10 minutes. Cut into squares and serve with maple syrup and more toppings if you like!
Notes:
Freezer-Friendly: Any leftover pancakes can be frozen for later. Simply cut them into squares, place them in a freezer-safe bag (with parchment paper between each slice), and pop them in the freezer. They’re easy to warm up in a toaster oven or on the stove.
Toppings: Feel free to get creative with the toppings. Fresh fruit like berries or bananas, chopped nuts, and even chocolate chips make for great additions!
Serving Ideas:
- Serve these pancakes with extra maple syrup, nut butter, or whipped cream for a fun brunch.
- You could also add a side of scrambled eggs or bacon for a heartier meal.
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