Gluten-Free Sheet Pan Chocolate Chip Pancakes
June 29, 2020
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
Note: This recipe contains optional eggs. If you are egg intolerant, please use flaxseed instead.
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 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)
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 monk fruit 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.
