These easy baked pancakes are soft and gooey on the inside and crispy on the outside. They're gluten-free, vegan, oil-free, refined sugar-free and nut-free! You can add blueberries, chocolate chips, banana slices or whatever your heart desires!
Blueberries and Lemon Zest, Chocolate or Banana Slices
Instructions
Preheat your oven to 180°C / 350°F / 160°C fan and line a (20cm x 30cm)* baking tin with parchment paper.
Add the dry ingredients into a large mixing bowl and mix well.
Add in the milk, agave, vanilla and lemon juice and combine everything.
Fold in your mix-ins.
Pour the batter into your baking tin and bake for 25 minutes until the top is crispy and the inside a bit gooey.
Best served warm with maple syrup.
Notes
The baking tin I use is 20cm x 30cm, if you use a different size you may have to adjust the cooking time! Cook until the top is crispy and the inside is still a bit gooey.
To make these pancakes higher in protein you can substitute some of the flour with protein powder or even add some peanut butter as a topping. What I like to do is whisk together some coconut yoghurt and protein powder, with a fork, to create a thick whipped cream consistency! I HIGHLY RECOMMEND IT!
See blog post contents for photos of how to make these pancakes.
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Gluten-Free Sheet Pan Pancakes
Serving Size
1 square
Amount per Serving
Calories
103
% Daily Value*
Fat
0.9
g
1
%
Carbohydrates
53
g
18
%
Protein
2.2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baked pancakes, blueberry sheet pan pancakes, gluten-free baked pancakes, sheet pan pancakes, vegan baked pancakes, vegan sheet pan pancakes
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki