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Gluten free sheet pan pancakes – easy and healthy! The almond flour pancake batter is baked in the oven and feeds the whole family. The perfect pancakes for a gluten-free diet.Jump to Recipe
Gluten-free Sheet Pan Pancakes Baked in the Oven
Light, fluffy, and delicious! These gluten free sheet pan pancakes are the best recipe for feeding a large family ! My gluten free chocolate pancakes are perfect those mornings you don’t want to stand over the griddle!
The recipe requires minimal effort and is Paleo, gluten free, grain free, dairy free, and refined sugar free. Ditch the pancake mix and serve your homemade pancakes with your favorite toppings for an easy healthy breakfast!
This is a great recipe for when you’re really craving pancakes but you just don’t feel like standing over the hot stove!
Serve the gluten-free chocolate pancakes with different toppings and fresh fruit. Trust me, this easy sheet pan pancakes will be a huge hit with the family and your new favorite recipe.
Since these glutenfree chocolate pancakes are not cooked in the skillet or frying pan, the outside doesn’t have that slight crispness you would get in a basic pancake recipe but I don’t miss it.
The almond flour sheet pan pancakes are light, fluffy, and are more of a thin cake consistency! One of those easy breakfast recipes you can change up every time by adding different mix-ins.
For detailed instructions scroll down to the recipe card and also make sure to watch my recipe video.
- gluten free flour:: almond flour and coconut flour are used for the dry ingredients
- cocoa powder turns these into chocolate pancakes
- baking powder gives then the perfect rise
- I like adding some almond extract and-or vanilla extract
- salt – always
- large eggs
- unsweetened almond milk – you can use any other nondairy milk like coconut milk, cashew milk or oat milk instead
- as add-ins I like cocoa nibs butfor chocolate chip pancakes, you could add in some white or dark chocolate chips – a great option
- serve them with a variety of toppings: Slivered Almonds and cherries or berries look super pretty against the dark chocolate pancake
How to make sheet pan pancakes:
- Preheat the oven to 425ºF and line a half-sheet pan with parchment paper.
- In a large bowl, combine all of the ingredients except for the toppings and add-ins (pic 1&2). I like to add some vanilla and almond extract to my batter.
- Mix everything together until you have a nice, thick pancake batter. It will thicken a bit more as the almond flour absorbs the liquid. Stir in some cocoa nibs (pic 3)
- Carefully pour the pancake batter onto the prepared lined baking sheet and gently even out using an offset spatula or a rubber spatula (pic 4).
- Sprinkle with slivered almonds and more cocoa nibs. (pic 5)
- Bake the sheet pan pancakes for 12-15 minutes or until set, golden brown and fragrant (last picture).
- Cut into 12 servings using a pizza cutter and enjoy with your favorite pancake toppings
Ways to serve sheet pan pancakes
For some added deliciousness, I added some cocoa powder, cocoa nibs and almond essence to the batter and served them with a dollop of coconut whip on top of the pancake stack. But the possibilities are endless. You can also serve these oven baked pancakes with:
- peanut butter
- banana slices
- shaved coconut
- fresh berries
- homemade jam
- on Christmas Morning add some gingerbread spice to the batter and serve them with my hazelnut cream or tangerine curd on top
- I find these get even better and moister the next day after a night in the fridge. The best way to store them is to wrap them in plastic wrap individually and place them in an airtight container for storage. Perfect for easy meal prep
- Anything baked with almond flour is very fragile while still fresh from the oven. For neat slices, let the pancakes cool down a bit.
- For clean pancake slices, I like cutting them into individual pancakes with a pizza cutter. If you want, you can cut out fun shapes using cookie cutters
- If you want to serve them while still hot, top them with some melted butter and maple syrup
- I find they dry out a bit in the microwave so I would actually reheat them gently in the toaster oven
★ Did you make and love this gluten free sheet pan pancakes recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Gluten Free Chocolate Sheet Pan Pancakes
Gluten free sheet pan pancakes - easy and healthy! The almond flour pancake batter is baked in the oven and feeds the whole family. The perfect pancakes for a gluten-free diet.
- 1 3/4 cups super fine almond flour
- 3/4 cup coconut flour
- 3 tbsp cocoa powder
- 2 teaspoons baking powder
- ¼ tsp almond extract
- 1/3 cup xylitol or other alternative sweetener
- 1/2 teaspoon salt
- 6 large eggs
- 1 1/2 cups nondairy milk like unsweetened almond milk
- 1 tablespoon vanilla extract
- Add-ins: 2 - 3 tbsp cocoa nibs
- Toppings: Slivered Almonds
Preheat the oven to 425ºF and line a half-sheet pan with parchment paper.
In a large bowl, combine all of the ingredients except for the toppings and add-ins. I like to add some vanilla and almond extract to my batter. Mix everything together until you have a nice, thick pancake batter. It will thicken a bit more as the almond flour absorbs the liquid.
Carefully pour the pancake batter onto the prepared lined baking sheet and gently even out using an offset spatula or a rubber spatula. Sprinkle with slivered almonds and more cocoa nibs.
Bake the sheet pan pancakes for 12-15 minutes or until set, golden brown and fragrant.
Cut into 12 servings using a pizza cutter and enjoy with your favorite pancake toppings.