Sheet Pan Pancakes
Sheet pan pancakes make for an easy breakfast, brunch, or dinner. They are easy to adapt to your dietary needs (gluten free, dairy free, etc) and are naturally egg free. The best part is that everyone gets to eat warm fluffy pancakes at the same time.
- 3 cups flour (any will work!)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 2 cups milk (any will work!)
- 1 cup water
- 1/4 cup canola oil ((or other FAILSAFE oil))
- banana Slices
- carob chips
- pear slices
Preheat oven to 425°F/220°C. Line a 12x7 rimmed baking sheet with parchment paper and spray or brush with oil. Set aside.
Combine all ingredients in a large mixing bowl and whisk to combine. Let rest for 5 minutes before pouring onto your prepared sheet pan. If you’re adding any toppings, add them now.
Bake for 15 minutes or until edges begin to turn a golden brown. Let cool for 5 minutes before slicing.
Serve with maple syrup, pear jam, powdered sugar, or enjoy as is.
Serving Size 1 slice
Servings 12
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.9g5%
- Cholesterol 3mg1%
- Sodium 216mg9%
- Potassium 310mg9%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 0.9g4%
- Sugars 6.1g
- Protein 4.6g10%
- Calcium 12 mg
- Iron 9 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free (depending on flour), dairy free (depending on milk), egg free, soy free, and low salicylate.