I’m serving breakfast to 15 people and I really wanted to make pancakes. But the idea of sanding over a hot skillet making a couple pancakes at a time while everyone is waiting just didn’t interest me.
Could I just bake them in the oven all in one shot? Seemed logical but would it really work? I tried it and yup, it’s a real option. I challenged the situation by making them both gluten and dairy free* too. These sheet pan pancakes are almost reminiscent of a cake; lighter, fluffier and moister than a typical pancake. A little butter (ghee) and maple syrup makes them a real breakfast treat.
Test it out and let me know what you think. I’m betting your holiday mornings just got a lot easier and more delicious!
Almond Sheet Pan Pancakes
3/4 cup coconut milk
3 tbsp ghee
1 tsp vanilla extract
1 1/2 cups almond flour
2 tbsp coconut sugar
2 tbsp coconut flour
1/2 tbsp baking powder
1/8 tsp salt
Toppings: berries, pecans, bananas, chocolate chips, coconut flakes.
Preheat the oven to 400F and grease a baking pan (see note below on pan size) or line with parchment paper.
Combine all the ingredients in a blender, blend until smooth. Let the batter sit a few minutes to thicken; the consistency should be thicker than a typical pancake batter.
Pour the batter into the prepared baking pan and spread to the edges. Sprinkle with any toppings.
Bake 30 minutes, or until the edges are golden and the center is firm to the touch. Remove, cut and serve.
NOTE: I used a 7×10 glass baking dish. A typical cookie or baking sheet pan (typically 12×17) works great too, but you will want to double the recipe so the pancakes aren’t too thin.
*ghee is butter that has had the milk solids removed. If you need these to be dairy free, try using melted coconut oil or olive oil.