Last Updated on
Want to know the secret to not slaving over the stove on pancake day? Sheet pans! These Sheet Pan Gluten Free Blueberry Pancakes are easy to make and delicious too!
I love pancakes. They remind me of childhood and family time. When my kids were younger, I made pancakes a lot, but when they got bigger and started eating more, I found I was just spending too much time standing over a pan.
So, we stopped making pancakes very often, but I still crave them sometimes, especially with my crazy appetite these days. Then I discovered a new way to make pancakes. An easier and less intensive method – sheet pan baking!
Instead of standing over the stove trying to make sure each pancake is cooked perfectly then trying to keep them all warm, now we can just pour it all into one pan, pop it into the oven and the entire pan is ready at once. It’s so convenient!
We used blueberries in this recipe, but you can swap those out for your favorite berries or another soft fruit like peaches when they’re in season. Or you could even do chocolate chips for a special treat on a birthday or holiday!
I hope that you find this method of making pancakes to be much easier and less time consuming for your family!
Sheet Pan Gluten Free Blueberry Pancakes Recipe
Sheet Pan Gluten Free Blueberry Pancakes
- 2 tablespoons MCT oil divided
- ½ large ripe banana
- 1 cup gluten free oatmeal organic preferred
- 1¼ cups unsweetened almond milk
- 1 tablespoon maple syrup + more to serve
- 1½ teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1½ cups fresh blueberries divided
- 1 cup sliced strawberries for serving, optional
- Preheat your oven to 375°F and line a small, rimmed baking sheet with unbleached parchment paper or grease it with a tablespoon of MCT oil.
- In a high-powered blender or a food processor, combine the remaining MCT oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract and cinnamon. Blend until thick and smooth.
- Pour the pancake batter onto the greased sheet pan and top with one cup of fresh blueberries.
- Transfer to sheet pan to your pre-heated oven then bake until the batter is set in the center, slightly puffed up and golden brown around the edges, approximately 20-25 minutes.
- Remove the pan from the oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!