Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Get the Recipe:
Sheet Pan Gluten Free Blueberry Pancakes
Sheet pan gluten-free blueberry pancakes are fluffy, tasty, and packed with juicy blueberries! Made right in the oven, this recipe will save you time and effort!
5
from 1 rating
Print
Pin
Servings:
6
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Course:
Breakfast, brunch
Cuisine:
American
Calories:
403
kcal
Author:
Rachel Gurk
Ingredients
▢
3
cups
finely ground almond flour
320 g
▢
2
teaspoons
baking powder
▢
1 ½
teaspoons
ground cinnamon
▢
½
teaspoon
fine sea salt
▢
2
large eggs
▢
2
cups
almond milk
or milk of choice
▢
¼
cup
pure maple syrup
▢
1
teaspoon
vanilla extract
▢
1
cup
fresh blueberries
148 g
Cook Mode
Prevent your screen from going dark
Instructions
Preheat the oven to 425°F. Spray a half-sheet pan with non-stick cooking spray and set aside.
In a large bowl, combine the almond flour, baking powder, cinnamon, and sea salt.
In a medium mixing bowl, whisk the eggs, almond milk, maple syrup, and vanilla until well-combined.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.
Pour the pancake mixture onto the prepared baking sheet and spread it out evenly on the pan.
Sprinkle the blueberries over the pancake batter.
Bake for 30 minutes or until golden brown.
Serve immediately.
Notes
Store any leftovers in the refrigerator for up to 3 days.
Calories:
403
kcal
,
Carbohydrates:
26
g
,
Protein:
14
g
,
Fat:
30
g
,
Saturated Fat:
2
g
,
Trans Fat:
1
g
,
Cholesterol:
55
mg
,
Sodium:
466
mg
,
Potassium:
73
mg
,
Fiber:
7
g
,
Sugar:
13
g
,
Vitamin A:
94
IU
,
Vitamin C:
2
mg
,
Calcium:
325
mg
,
Iron:
3
mg