Paleo Sheet Pan Pancakes {Gluten-Free, Dairy-Free}
Make delicious, fluffy pancakes without the mess and made from scratch! These paleo pancakes don’t disappoint!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 12 1x
- Category: breakfast
- Method: baking
- Diet: Diabetic
Ingredients
Scale
- 1 3/4 cup blanched almond flour
- 1/2 cup Tapioca flour
- 3 Large eggs at room temperature
- 3/4 cup pumpkin puree’
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 Tbsp pumpkin pie spice
- 1/4 cup unsweetened almond milk
- 3 Tbsp coconut oil, refined
- 1/2 cup coconut palm sugar
- 2 tsp vanilla extract
Instructions
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Preheat your oven to 450 degrees. Spray your sheet pan well with cooking spray to avoid sticking.
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In a large bowl, whisk together the eggs, pumpkin, almond milk, coconut oil, sugar, and vanilla.
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In a separate large bowl, combine the almond flour, tapioca, baking soda, baking powder, salt and pumpkin pie spice.
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Stir the dry mixture into the wet until a thick batter forms. Pour the batter into the sheet pan and spread evenly.
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Place sheet pan into oven and bake for 15 minutes
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Serve right away with desired toppings, or allow them to cool completely, then freeze to serve later.
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To cook from frozen, you can put them in a toaster oven or microwave. I useEnjoy!
Notes
I used a cookie cutter that was pumpkin shaped to make my pumpkin pancakes. You can also serve them in squares or other shapes. Place the excess cake into a covered dish and enjoy later!
Nutrition
- Serving Size: 12
- Calories: 175g
- Sugar: 6.6g
- Sodium: 177g
- Fat: 7.6g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 10.9
- Fiber: 4g
- Protein: 4.1
- Cholesterol: 46.5mg
Keywords: sheet pan, paleo, low carb, breakfast, pancake
Find it online: https://dishingupgrace.com/sheet-pan-pancakes-paleo/