Healthy Gluten-Free Sheet Pan Pancakes
If you're looking for a nutritious, gluten-free breakfast that's high in protein, this sheet pan pancake recipe is perfect for you! Made with wholesome ingredients like rolled oats, almond flour, and cottage cheese, these pancakes are not only delicious but also packed with nutrients to fuel your day.
Enjoy!
xoxo
SiLLibake
Gluten-free Sheet Pan Pancakes
These gluten-free sheet pan pancakes are an easy, high protein, nutritious breakfast that is perfect for meal prep!!
Why You'll Love This Gluten-free Sheet Pan Pancake Recipe
High in Protein: With the combination of cottage cheese, Greek yogurt, and eggs, these pancakes provide a significant protein boost to start your day right.
Gluten-Free: Using rolled oats and almond flour ensures that this recipe is gluten-free, making it suitable for those with gluten sensitivities. You can also just use oats!
Quick and Easy: Sheet pan pancakes save you time in the kitchen. Just mix or blend the ingredients, pour the batter into a pan, add desired toppings and bake—no need to stand over a hot stove flipping pancakes!
Gluten-free Sheet Pan Pancakes Tips for Success:
Customize your pancake canvas with different flavors: Add a handful of berries, bananas & granola, chocolate chips, or nuts & seeds on top of the batter before baking for added flavor and texture.
Storage: These pancakes store well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat in the microwave or oven for a quick breakfast option.
Nutritional Benefits:
This sheet pan pancake is not only high in protein but also provides a good dose of fiber from the oats and flaxseed. The almond flour adds healthy fats, while the cottage cheese and Greek yogurt keep the pancakes moist and satisfying. Whether you're feeding a family or meal-prepping for the week, this recipe is a fantastic way to start your day on a healthy note.
Gluten-Free Sheet Pan Pancakes
Prep Time: 10 min
Cook Time: 10-12 min
Serving: 12
RECIPE:
Gluten-Free Sheet Pan Pancakes
If you're looking for a nutritious, gluten-free breakfast that's high in protein, this sheet pan pancake recipe is perfect for you! Made with wholesome ingredients like rolled oats, almond flour, and cottage cheese, these pancakes are not only delicious but also packed with nutrients to fuel your day.
Ingredients:
1 ¼ cup rolled oats (or 1 cup oat flour)
1 cup almond flour
2 tbsp ground flaxseed
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tbsp pure maple syrup
1 teaspoon ground cinnamon (optional)
1 cup cottage cheese low-fat
1/2 cup Greek yogurt low-fat (or replace with cottage cheese)
1/2 cup unsweetened soy milk or unsweetened almond milk (any milk should work)
3 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter (or substitute with coconut oil or olive oil)
Directions:
Preheat oven to 425F. Lightly grease a half sheet pan, 13x18 baking sheet. Set aside.
In a blender, add your wet ingredients first, then all your dry ingredient. Blend for 1-2 min or so, until the pancake batter is smooth. Be careful not to overmix to keep the pancakes fluffy.
NOTE: If you already have oat flour you can make this recipe in a bowl, mix your wet ingredients first then add your dry. Don’t overmix.
Pour the batter onto your sheet tray. Spread the batter evenly, covering the entire pan from corner to corner.
Add your toppings of choice or no toppings at all.
Bake for 10-12 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the pancake cool slightly in the pan before slicing into squares. Serve with your favorite toppings like fresh fruit, a drizzle of honey, or nut butter.
Storing Pancakes: Ensure they are completely cooled before storing them in your fridge for up to a week. Store in freezer for up to 3 months.
Nutrition
Nutrition (Approx): 1 serving
Calories: 180 kcal | Protein: 9.4g | Fat: 9g | Saturated Fat: 1.5g | Carbs: 14g | Fiber: 3.2g |Sugar: 3g
