Mixed Berry Sheet Pan Pancakes
Ingredients
1 1/2 cups All Purpose Gluten-Free Flour
2 tsps Baking Powder
2 tbsps Coconut Sugar
1/2 tsp Sea Salt
1/2 cup Butter (melted, cooled slightly)
2 Eggs
1 tsp Vanilla Extract
1 1/2 cups Unsweetened Almond Milk
1 cup Frozen Berries
1/2 cup Maple Syrup (optional, for drizzling)
Directions
Preheat the oven to 400ºF (205℃) and line a large rimmed baking sheet with parchment paper.
Whisk together the flour, baking powder, coconut sugar, and sea salt in a bowl. Once combined, whisk in the butter, eggs, vanilla, and milk. Fold in the berries.
Pour the batter onto the prepared pan and bake for 20 to 25 minutes or until a knife inserted comes out clean. Cut into squares, top with maple syrup (if using) and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is equal to one four-inch square slice.
Dairy-Free: Swap butter for coconut oil.
Additional Toppings: Melted peanut butter and fresh berries.
Nutrition Facts
Makes 6 Servings
Nutrients per serving: Calories: 402 | Protein: 5 grams | Fiber: 7 grams | Carbohydrates: 57 grams | Fat: 18 grams | Sugar: 22 grams
