I developed this recipe because I’m co-hosting a brunch soon and volunteered to make gluten free sheet pan pancakes thinking I could find a good recipe on the internet, but I was kind of shocked at the lack of options. So I decided to go for it myself and I’m very happy with the results!
These cakes are perfectly fluffy, moist and bursting with blueberry and banana flavor. You can serve with jam or maple syrup, but they’re sweet enough to be eaten as is.
I tested this recipe with both fresh and frozen blueberries and I’m happy to report both work beautifully, so use whatever you have on hand!
Baking Tips for Gluten Free Sheet Pan Pancakes
The gluten-free all-purpose flour I used in this recipe is from Costco. It’s this Namaste Foods Gluten Free Perfect Flour Blend. For reference when choosing your gluten free blend, this one contains sweet brown rice flour, tapioca starch, brown rice flour, arrowroot powder, sorghum flour and xanthan gum. Gluten free flour blends vary greatly, so I can’t guarantee the exact same results if you use a different flour blend, but if you do and it’s a success, please let others know in the comments below!
I have baker’s half sheet sheet pans, so that’s what I used for this recipe. Mine is a Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet and it’s super sturdy and awesome. It’s $13 on Amazon. I’m not sure how much pancake batter to use for other size pans, so I suggest making sure your pan is about the same size. Or if you think you’re good at eyeballing, you could fill your pan up 3/4 of the way full and use any leftover batter to make regular pancakes. The interior dimensions of my pan are 16.5 x 11.38 x 1 inches.
When baking, I highly recommend weighing your dry ingredients to make sure it comes out perfectly. Not all measuring cups are the same and not every scoop is the same. I could measure my flour totally different than you, so measuring in grams levels that out. Since I started weighing ingredients my baking has gotten exponentially better! Plus, there’s fewer dishes to wash, which is always a plus. This is the Kitchen and Food Scale I use and it’s just $12 on Amazon. Totally worth it. I use it all the time!
Another super important tip is to use an oven thermometer, which you can find at your local hardware store or, of course, on Amazon. Here’s the thermometer I have. You’d be surprised how often our ovens are not the temperature we think they are. In the home we rented before buying our house our oven was anywhere from 50-100 degrees hotter than it displayed and the oven in our current home is 25 degrees lower than it displays. So it’s good to use a second thermometer to tell you exactly what temp your oven is and you can adjust if needed.
Finally, be sure that your leavening is working. If you don’t bake often and you’re having trouble, it could be that your baking soda and/or powder are inactive. Taste of Home has an easy way to test before you bake.
- Coconut oil, to grease baking sheet
- 1 cup (90 g) rolled oats, ground into oat flour
- 2.5 cups gluten-free all-purpose flour (mine was 345 g)*
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 2.5 cups unsweetened almond milk
- 2 tsp. apple cider vinegar
- 1 medium banana, mashed
- 2 eggs
- ¼ cup maple syrup or honey
- ½ cup unsweetened applesauce
- 1 tsp vanilla
- ¾ cup blueberries, fresh or frozen (thawed)
- Grease a baking sheet liberally with coconut oil. Don't be stingy or these pancakes will stick! Grease it up like your mom or grandma used Crisco.
- Whisk first five (dry) ingredients, 1 cup oat flour, 2.5 cups GF AP flour, 2 tsp. baking powder, 1 tsp. baking soda, and ½ tsp. sea salt in a large mixing bowl. You can sift it if you like, to make sure it's all incorporated well.
- Combine 2.5 cups almond milk and 2 tsp. apple cider vinegar in a measuring cup and set aside for a few minutes.
- Meanwhile, whisk together mashed banana, 2 eggs, ¼ cup maple syrup or honey, ½ cup unsweetened applesauce and 1 tsp. vanilla. Add almond milk mixture and whisk to combine.
- Pour the wet ingredients into the dry and stir to combine. It's OK if it's a little lumpy.
- Quickly pour batter into liberally greased baking sheet and spread batter evenly with a spatula. Dot batter with blueberries and push them into the batter to ensure they stay put.
- Bake at 375 degrees F for 18-22 minutes until firm on top and a toothpick comes out mostly clean. Let sit 5 minutes, cut into four rows by six rows and serve warm. These are sweet enough on their own, but you could serve with maple syrup or jam.
I highly recommend weighing your flour to ensure this recipe turns out well. Check the link above in this blog post to see which scale I have in my kitchen.
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