Healthy Paleo Sheet Pan Pancakes

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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Healthy Paleo Sheet Pan Pancakes

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

First, heat the oven to 425°.

Grease the baking sheet with the cooking spray, then 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.

Pour the batter onto the baking sheet and use the spatula to smooth to an even layer.

Add any toppings 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.

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

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.

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)

Print Recipe

5 from 5 votes

Healthy Paleo Sheet Pan Pancakes

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!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Keyword: coconut flour recipes, healthy breakfast, paleo breakfast, sheet pan recipes

Servings: 6 servings

Author: Don Baiocchi

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 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 13x9"). 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.

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