These Healthy Paleo Sheet Pan Pancakes are a fun and easy breakfast treat!
And these light and fluffy oven baked pancakes are also gluten-free, grain-free, dairy-free and nut-free.
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Why this recipe works
I love pancakes as much as the next guy (particularly these Paleo pancakes). But I don’t necessarily stove standing at the stove, flipping batch after batch, while my bacon gets cold.
Enter: sheet pan pancakes! You just pour the pancake batter onto a sheet pan, bake until they’re light and fluffy, and breakfast is served.
They’re faster and easier than regular pancakes, plus you can customize them so many ways.
You can even use cookie cutters to make fun shapes or cut the pancakes into strips and dip them in maple syrup!
And by using ingredients like coconut flour, whole eggs and just a bit of maple syrup, they’re high in fiber, protein and healthy fats.
And, unlike so many Paleo pancakes that use almond flour, these are also nut-free.
What you need for Healthy Paleo Sheet Pan Pancakes
Ingredients:
- 1 cup coconut flour
- 1 cup arrowroot flour/starch
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 (13.5 oz.) can full-fat unsweetened coconut milk (well blended)
- plus adding enough water to equal 2 cups total
- 8 eggs
- 2 tablespoons maple syrup
- 2 tablespoons vanilla extract
- 2 teaspoons apple cider vinegar (this is to react with the baking soda to help make the pancakes rise; I promise you won’t taste it!)
- avocado oil spray
- any add-ins you want to use (see suggestions below)
- butter or ghee and more maple syrup, for serving
Equipment:
- 2 large mixing bowls
- a whisk
- a spatula (the kind for stirring, not flipping)
- 1 rimmed stainless steel baking sheet
- parchment paper
- a spatula (the kind for flipping, not stirring)
How to make Healthy Paleo Sheet Pan Pancakes
Step 1: Heat the oven to 425°.
Step 2: Grease the baking sheet with the cooking spray, then line with parchment paper.
Step 3: In a large bowl, whisk together the coconut flour, arrowroot, salt and baking soda.
Step 4: In another large bowl, whisk the coconut milk/water mixture, eggs, maple syrup, vanilla and apple cider vinegar.
Step 5: Stir the wet ingredients into the dry ingredients.
Step 6: Pour the batter onto the baking sheet and use the spatula to smooth to an even layer. Add any toppings you like.
Step 7: Bake for 10-15 minutes, just until the batter looks dry and the edges are starting to get golden.
Step 8: Slice the pancakes, use a cookie cutter to cut out fun shapes, or cut the pancakes into strips to make pancake sticks that you can dip into maple syrup.
Frequently Asked Questions (FAQ)
You canNOT substitute anything for the coconut flour. It is a very specific ingredient that acts different than any other flour.
You can use tapioca starch/flour instead of arrowroot.
You can use honey instead of maple syrup.
You can use 2 cups of almond milk instead of the coconut milk/water mixture (but then the pancakes won’t be nut-free).
You can add any of the following toppings once your pour the batter onto the sheet pan: fresh fruit like berries, sliced bananas or thinly sliced peaches; chocolate chips (dairy-free and/or Paleo, if necessary); nuts (but then the pancakes won’t be nut-free); lemon zest or orange zest (maybe with poppy seeds, too).
You can cut the recipe in half and use a rimmed quarter sheet pan (roughly 13×9″). Bake for about 10-12 minutes.
The pancakes can be made ahead of time, sliced and stored in the fridge for up to 3 days.
To reheat, you can quickly nuke them in the microwave or pop them in the toaster using low heat or a Warm setting. However, my favorite method is to cook them in a skillet over medium heat in butter or ghee until both sides are golden, caramelized and slightly crispy, about 3-4 minutes per side.
Other recipes you might like
- Paleo Pancakes (nut-free)
- Paleo Waffles (nut-free)
- Paleo Sheet Pan Breakfast Hash (also Whole30)
- Crunchy, Chewy No-Bake Breakfast Bars (Paleo, vegan)
- Vanilla Coconut Milk Chia Pudding (Paleo, vegan, keto)
Healthy Paleo Sheet Pan Pancakes
Ingredients
- avocado oil spray (or other cooking spray)
- 1 cup coconut flour
- 1 cup arrowroot flour/starch
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 (13.5 oz.) can full-fat unsweetened coconut milk
- 8 large eggs
- 2 tablespoons maple syrup
- 2 tablespoons vanilla extract
- 2 teaspoons apple cider vinegar
- any mix-ins you want to add (see notes)
- butter or ghee and maple syrup, for serving
Instructions
- Heat the oven to 425°.
- Grease a rimmed baking sheet (approx. 12×17") with avocado oil spray and line with parchment paper.
- In a large bowl, whisk together the coconut flour, arrowroot, salt and baking soda.
- In another large bowl, whisk the coconut milk/water mixture, eggs, maple syrup, vanilla and apple cider vinegar.
- Stir the wet ingredients into the dry ingredients. If the batter is very lumpy, use a whisk to get it smooth. The batter will be somewhat thick but pourable.
- Pour the batter onto the baking sheet and use a spatula to smooth to an even layer. Add any mix-ins you like.
- Bake for 10-15 minutes, just until the batter looks dry and the edges are starting to get golden.
- Slice the pancakes, use a cookie cutter to cut out fun shapes, or cut the pancakes into strips to make pancake sticks that you can dip into maple syrup.
Notes
You can use tapioca starch/flour instead of arrowroot.
You can use honey instead of maple syrup.
You can use 2 cups of almond milk instead of the coconut milk/water mixture (but then the pancakes won’t be nut-free).
You can add any of the following toppings once your pour the batter onto the sheet pan:
fresh fruit like berries, sliced bananas or thinly sliced peaches
chocolate chips (dairy-free and/or Paleo, if necessary)
nuts (but then the pancakes won’t be nut-free)
lemon zest or orange zest (maybe with poppy seeds, too) Make ahead The pancakes can be made ahead of time, sliced and stored in the fridge for up to 3 days. To reheat, you can quickly nuke them in the microwave or pop them in the toaster using low heat or a Warm setting. However, my favorite method is to cook them in a skillet over medium heat in butter or ghee until both sides are golden, caramelized and slightly crispy, about 3-4 minutes per side.
Ashley says
My boys are demolishing these! Sheet pan pancakes are great for impatient eaters.
I mixed in a cup of wild blueberries to add sweetness so the batter is blue which makes them love it more. Definitely making again. 🙂
Paleo Gluten Free Guy says
That’s awesome! So glad they love it. And blue pancakes sound fun. 🙂
Mandy L Pena says
What size baking pan is required
Paleo Gluten Free Guy says
Hi Mandy,
Typically, most baking sheets for home cooks are around 12×17″. I’ll update the recipe so it’s clearer. Thanks for asking.
Ella says
I am here because my non-stick Zwilling pan was ruined in a kitchen fire. So I have all these Simple Mills pancake mixes and no way to make them… until I found your page! You are very kind offering all the substitutions and really detailed instructions. I appreciate that so very much. I will save your recipe in a memo for when I run out of boxed mix. I may love the simplicity of cooking pancakes in the oven on parchment paper. And I am so happy I can eat my pancakes because I cannot afford to replace my pan right now. Thank you!
Paleo Gluten Free Guy says
Oh no! So sorry to hear about your fire. That’s awful. So glad you can at least make sheet pan pancakes with your mixes! When you do get a chance to make this recipe, I hope you enjoy it. 🙂
Janelle says
I haven’t always loved coconut flour recipes, but this recipe was perfect. I made them as written with a few frozen blueberries sprinkled on top. I love that I didn’t have to stand at the stovetop flipping pancakes for this. Thank you!
Paleo Gluten Free Guy says
Yay! So glad you liked them. Thanks for letting me know. 🙂
Megan Stevens says
Love the high protein quality of this recipe. That’s one great thing about coconut flour, all the eggs. My kids love these, and I love how easy they are. Pancakes and flipping can be tiring! Cute heart shaped ones, great idea.
Paleo Gluten Free Guy says
Thanks! Yeah, they’re very filling. 🙂
Stacey Crawford says
I love how simple & versatile these are! The kids will love the cookie-cutter shapes and the rectangle-shaped ones for dipping. Such a fun idea 🙂
Paleo Gluten Free Guy says
Thanks! Yep, I’ve heard kids love it. 🙂
jennifer says
I can’t STAND making pancakes one-by-one in a skillet, so this is just genius! I also think the cookie-cutter idea is fun, I never thought of that!
Paleo Gluten Free Guy says
I know – I love pancakes, don’t love how long they take. Thanks! 🙂