Sheet Pan Pancakes

I love pancakes. But I hate making them. So recently, I made my favorite recipe into sheet pan pancakes, which made entirely too much for just one person, so I froze the rest for later. So next time I want pancakes, and don’t feel like making them, I can pull the leftovers out of the freezer!

This recipe is great for a crowd. Perhaps you’ve got a big family, and need something easy for Christmas morning. Or maybe your kids are home all the time, and you’re trying to also pretend you're doing your job. You could easily meal prep a batch of these, freeze them, and the kids could heat them ALL ON THEIR OWN.

I made this batch with berries, to keep them lower in sugar. These are also great with bananas, nuts, apples & cinnamon, or even bacon! The possibilities are endless.

I hope you and your family have a wonderful & safe holidays season, no matter how far apart you may be this year. I look forward to sharing more recipes and new ideas in the new year with all of you.

Sheet Pan Pancakes

Serves approximately 8-10, depending on the size of pancake you cut.

Ingredients:
4 Eggs, Large

2 C Almond Milk, Unsweetened

2 Tbl Maple Syrup

4 tsp Vanilla Extract

4 C Almond Flour

6 Tbl Tapioca Flour

2 tsp Baking Powder

4 tsp Cinnamon

Pinch of Salt

1-2 C Assorted Berries (I used blackberries, blueberries, & raspberries)

Instructions:

Preheat Oven to 350 degrees F.

Line a sheet pan (I used a 16”x12”x1” pan).with parchment paper.

Place all ingredients except berries into a large bowl, and mix until well combined.
Pour the batter onto the sheet pan and smooth out evenly across the pan. Drop berries onto the batter, and press them down slightly into the batter.

Place pan on the center rack, and bake 30-35 minutes.

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Cool pancakes slightly before slicing.