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Sheet Pan Pancakes
Kevin L Brunton
I have been cooking since I was 5 years old and it has always been something I love to do when I have time. In Feb. 2016, our family decided to start trying to eat better and we're doing a mostly Paleo program. I am really enjoying trying and cooking new things. If you are checking out my recipes, if I've actually made it, it's noted in the description. Otherwise, it's likely one I saw and liked and it is in my queue of things to make.
Ingredients
  • 4 eggs (see note)
  • 3 cups buttermilk, (reg. or low-fat)
  • 1 to 2 Tbs raw honey
  • 1 teaspoon pure vanilla extract
  • 2 ⅔ cups almond or coconut flour (see note)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 5 Tbs butter, melted
  • Sliced fresh strawberries, optional
  • Blueberries, optional
  • Organic pure maple syrup or fruit syrup of choice.
Steps
  1. Preheat oven to 425°F. Use a stone bar pan and line with parchment paper or lightly grease regular baking sheet and line with parchment paper.
  2. Break eggs into a medium sized mixing bowl and whisk in buttermilk, honey, and vanilla. Set aside.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Whisk the buttermilk mixture into the flour mixture.
  5. Whisk in the melted butter.
  6. Mix just until combined; do not overmix. Batter will be lumpy.
  7. Pour batter into the prepared baking sheet and spread it out evenly.
  8. Top with sliced fresh berries and place in the oven and bake for 16 to 17 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and let stand 3 to 5 minutes. Cut into 12 squares and serve with syrup.
Notes
  • The recipe as listed above is largely paleo. If you want to make it with regular all purpose flour, reduce eggs to 3 eggs.
 

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