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!
Servings: 6 servings
Calories: 400kcal
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. 12x17") 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.
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: 400kcal | Carbohydrates: 38g | Protein: 12g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 248mg | Sodium: 696mg | Potassium: 630mg | Fiber: 7g | Sugar: 10g | Vitamin A: 360IU | Calcium: 58mg | Iron: 3mg