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.
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.