Recipe: Gluten-Free Sheet Pan Chocolate Chip Pancakes

Usually pancakes are reserved for those lazy weekend mornings when I can justify being stuck in front of a hot skillet for half an hour. By the time the batter is all used up, everyone else has already eaten and most likely the last pancake is burned…

Not anymore!

Sheet pan pancakes are so quick and easy that you can whip up a batch on a busy weekday morning and still have time to sip your collagen coffee. And you can sit and eat together as a family, instead of feeling like a short-order cook!

The best part is, by omitting potentially harmful ingredients like gluten, dairy, and sugar – you can still enjoy pancakes without the empty carbs and mid-morning sugar crash that usually follows.

We loved these so much that we experimented with coconut and gluten-free oat flour. If you choose to substitute the almond flour, add an additional 1/4 cup of almond milk to ensure a fluffy, moist texture.

This recipe can be easily doubled or tripled to accommodate a bigger crowd. Or while the oven is hot, make a double batch to freeze for those busy mornings.

Pancakes are endlessly versatile. Think blueberry-vanilla, cinnamon-pecan, or freeze-dried raspberry with dark chocolate.  And if you just can’t choose one type to make, you don’t have to – do half and half!

Gluten-Free Sheet Pan Chocolate Chip Pancakes

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June 29, 2020

No more flipping! These delicious gluten-free pancakes are quick and easy to prepare, plus they're packed with protein and healthy fats to power you through the morning.

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 12 Servings

Ingredients

2 cups blanched almond flour (superfine ground almonds)

1 tsp baking soda

1 pinch sea salt

1/2 tsp JJ Virgin Sprinkles* or monk fruit extract

1 scoop JJ Virgin All-In-One Protein Shake: Paleo-Inspired or Plant-Based (Optional)

1/2 cup unsweetened almond milk

1 tbsp ground flax seeds or 1 egg (if not intolerant)

1 tbsp real vanilla extract

1/2 tsp almond extract

2 tbsp coconut oil melted (more for pan if not using parchment paper)

1 cup stevia sweetened dark chocolate chips (we like Lily’s)

Directions

1Preheat oven to 425F. Line an 8 X 10 sheet pan with parchment paper or lightly grease with coconut oil.

2Whisk almond flour, baking soda, sea salt and JJ Virgin Sprinkles in a medium bowl until there’s no lumps.

3In a small mixing bowl, whisk together the almond milk, ground flax seed or egg, vanilla extract, almond extract, and coconut oil.

4Add wet ingredients to dry ingredients and whisk together until thoroughly combined. With a rubber spatula, fold in the chocolate chips.

5Pour into sheet pan and spread evenly with a rubber spatula. Place in hot oven and bake 15-18 minutes.

Find out more about JJ Virgin All-In-One Protein Shakes in our store, including FAQs and why our shakes are better than all the rest…

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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