The Best Ever Easy Gluten Free Sheet Pan Pancakes
These Banana Chocolate Chip Sheet Pan Pancakes are a simple way to make a batch of pancakes in no time at all. This easy recipe can be ready ahead of time with less mess, and is perfect for a large crowd who want a healthy breakfast recipe.
Servings: 12 square pancakes
Ingredients
- 3 cups almond milk
- 2 tbsp apple cider vinegar
- 3 cups gluten free flour I used Bobs Red Mill 1:1
- 3 tbsp baking powder
- 1 tsp salt
- 2 tsp vanilla extract
- ⅓ cup maple syrup
- ⅓ cup coconut oil melted
- 2 bananas
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper. Spray parchment paper with non stick cooking spray.
- In medium size bowl, combine the apple cider vinegar with the almond milk. Let sit to thicken.
- In a large bowl whisk together gluten free flour, baking powder and salt.
- Add the vanilla, maple syrup, and melted coconut oil to the almond milk mixture.
- Add wet ingredients to the dry ingredients, and stir until just combined. Then add half the chocolate chips.
- Pour onto sheet pan (I used a 10x15") and smooth out using spatula and by tapping the pan on the counter to remove any air bubbles. The smoother, the better, because it doesn’t smooth on its own.
- Bake at 425F for about 5 minutes, then add sliced banana pieces and remainder of chocolate chips on top. Continue to bake in oven for another 10-12 minutes, or until toothpick comes out clean. If you want to brown the top, broil for 1-2 minutes, keeping a close eye so the pancakes don't burn.
- Slice into 12-15 slices, and serve with icing sugar, maple syrup, coconut yogurt, more fresh bananas, or whatever your heart desires!