Banana-Berry Sheet Pan Pancakes
Nothing quite says brunch like these Banana-Berry Sheet Pan Pancakes. They take both the pancake and sheet pan game to a whole other level. Made with gluten-free flours, applesauce, maple syrup, coconut oil, fresh berries and banana. Super easy to prep and a whole batch is cooked at once. Perfect crowd pleaser to be served at any special brunch like Easter or Mother's Day.
Ingredients
- 2 cups blanched almond flour
- 1 cup tapioca flour
- 1/2 tsp pink sea salt
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 1 tbsp apple cider vinegar
- 1 banana (sliced into thin circles)
- 1/2 cup blueberries
- 1/2 cup sliced strawberries
Instructions
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Preheat oven at 350 degrees F. Line a 15x10 inch baking sheet pan with parchment paper. Slice banana and strawberries. Melt coconut oil.
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In a large mixing bowl combine dry ingredients; tapioca flour, almond flour, baking powder, and salt. Whisk together until all ingredients are well blended together.
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In a separate large mixing bowl, combine eggs, coconut oil, maple syrup, vanilla extract, apple cider vinegar and applesauce. Whisk together until well combined.
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Pour wet ingredients into dry ones and whisk together until batter is formed. Make sure there aren't any streaks of flour left.
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Pour batter into lined baking sheet pan. Use a spatula to help spread the batter evenly throughout the baking sheet. Spread banana slices, blueberries and strawberry slices over batter.
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Place sheet pan in oven and bake for 18 minutes.
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Remove sheet pan pancakes from oven. Allow to cool-off for about 5 minutes. Use parchment paper to lift up and remove from sheet pan and place on a flat surface such as a cutting board. Slice your pancake into even sized squares. I usually do 3 slices horizintally and 3 slices vertically. Ending up with 12 squared pancakes. Slice them as big or small as you'd like.
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Serve pancakes immediately while with warm with maple syrup and more fresh fruit. Enjoy!
Recipe Notes
Tips and Substitutions:
- Use a baking sheet pan that is about 15x10 inches or as close to this size as possible- This will keep the batter evenly spread and cook your pancakes through and even as well. You don’t want your pancakes to be too thick or too thin.
- Line baking sheet pan with parchment paper- This will prevent pancakes from sticking to pan and will make clean up easier after.
- Substitute for coconut oil- Use unsalted butter if you don't need these to be dairy-free or use dairy-free butter.
- Substitute for maple syrup- Use honey.
- Switch up your fruit- Use other fruit like blackberries, raspberries, etc.