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Healthy Paleo Sheet Pan Pancakes

Feb 19, 2022 · 14 Comments

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Paleo Sheet Pan Pancakes in a parchment-lined baking sheet topped with blueberries, chocolate chips and pecans, and 2 square slices on a white plate topped with butter and maple syrup
Paleo Sheet Pan Pancakes in a parchment-lined baking sheet topped with blueberries, chocolate chips and pecans, and 2 square slices on a white plate topped with butter and maple syrup

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.

gluten-free oven baked pancakes in a parchment-lined baking sheet topped with blueberries, chocolate chips and pecans

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

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)
oven baked pancakes in a parchment-lined baking sheet topped with blueberries, chocolate chips and pecans, plus 2 square slices on a white plate topped with butter and maple syrup

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.

heart-shaped healthy oven baked pancakes topped with chocolate chips and pecans, plus butter and maple syrup, on a white plate next to a fork

Frequently Asked Questions (FAQ)

Can I make substitutions?

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.

Can I make these Paleo Sheet Pan Pancakes ahead of time?

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)
a long rectangular pancake studded with chocolate chips is dipped into a bowl of maple syrup
gluten-free oven baked pancakes in a parchment-lined baking sheet topped with blueberries, chocolate chips and pecans

Healthy Paleo Sheet Pan Pancakes

Don Baiocchi
These Healthy Paleo Sheet Pan Pancakes are a fun and healthy breakfast! They're faster and easier to make than regular pancakes. And you can add all your favorite mix-ins! Plus they're gluten-free, dairy-free and nut-free!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 400 kcal

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 cut the recipe in half and use a rimmed quarter sheet pan (roughly 13×9″). Bake for about 10-12 minutes.
Substitutions and variations
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)
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.

Nutrition

Calories: 400kcalCarbohydrates: 38gProtein: 12gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 248mgSodium: 696mgPotassium: 630mgFiber: 7gSugar: 10gVitamin A: 360IUCalcium: 58mgIron: 3mg
Keyword coconut flour recipes, healthy breakfast, paleo breakfast, sheet pan recipes
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Breakfast, Recipes arrowroot, coconut flour, coconut milk, maple syrup, nut free, sheet pan recipe

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Comments

  1. Ashley says

    May 11, 2024 at 9:04 am

    5 stars
    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. 🙂

    Reply
    • Paleo Gluten Free Guy says

      May 14, 2024 at 4:48 pm

      That’s awesome! So glad they love it. And blue pancakes sound fun. 🙂

      Reply
  2. Mandy L Pena says

    August 28, 2023 at 3:29 pm

    What size baking pan is required

    Reply
    • Paleo Gluten Free Guy says

      August 28, 2023 at 4:37 pm

      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.

      Reply
  3. Ella says

    April 17, 2022 at 12:09 pm

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      April 19, 2022 at 10:11 am

      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. 🙂

      Reply
  4. Janelle says

    March 14, 2022 at 5:54 pm

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      March 15, 2022 at 6:42 am

      Yay! So glad you liked them. Thanks for letting me know. 🙂

      Reply
  5. Megan Stevens says

    March 2, 2022 at 7:49 am

    5 stars
    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.

    Reply
    • Paleo Gluten Free Guy says

      March 6, 2022 at 4:53 pm

      Thanks! Yeah, they’re very filling. 🙂

      Reply
  6. Stacey Crawford says

    February 26, 2022 at 6:42 pm

    5 stars
    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 🙂

    Reply
    • Paleo Gluten Free Guy says

      February 28, 2022 at 4:36 pm

      Thanks! Yep, I’ve heard kids love it. 🙂

      Reply
  7. jennifer says

    February 23, 2022 at 6:02 am

    5 stars
    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!

    Reply
    • Paleo Gluten Free Guy says

      February 26, 2022 at 9:13 am

      I know – I love pancakes, don’t love how long they take. Thanks! 🙂

      Reply
5 from 6 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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