Gluten-Free Sheet Pan Pancakes (Grain-Free/Dairy-Free)
These fluffy, golden, gluten-free sheet pan pancakes are THE BEST thing since…normal pancakes. Conveniently baked into a sheet pan and easily customizable!
Ingredients
- 200 grams almond flour
- 110 grams tapioca flour
- 100 grams dairy free butter
- 20 grams coconut oil
- 175 grams coconut milk from a can, not from a carton
- 4 eggs
- 3 tablespoon sugar
- 2 teaspoon baking powder
- 1 teaspoon Xanthan gum
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350.
- Melt the butter and coconut oil together in a large bowl.
- Add in the eggs and coconut milk, then whisk together until well incorporated.
- Next, add in the dry ingredients and mix well.
- Grease a sheet pan well, then pour the batter into the pan. You will need to use a spatula to evenly disperse the batter, pushing it into the corners. *Sheet pan size note: (I find an 11X16 sheet pan yields the best pancakes. If using a bigger sheet pan, they will be slighlty less “fluffy” and need a bit less cooking time. If using a smaller sheet pan, they may need a bit longer cooking time. Adjust accordingly!)
- Lastly, add on your desired toppings
- Bake for 23-25 minutes, rotating the pan halfway through for even baking.