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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 190 kcal
Ingredients
- 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
Instructions
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Preheat the oven to 425ºF and line a half-sheet pan with parchment paper.
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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.
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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.
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Bake the sheet pan pancakes for 12-15 minutes or until set, golden brown and fragrant.
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Cut into 12 servings using a pizza cutter and enjoy with your favorite pancake toppings.