Light, fluffy, and made in just a fraction of the time! These almond flour sheet pan pancakes have a delicious cinnamon swirl and are perfect for feeding a crowd or those mornings you don't want to stand over the griddle! The recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
Ever have those mornings where you're really craving pancakes but you just don't feel like standing over the hot griddle? This oven baked pancakes recipe is for you!
The batter comes together just as quickly as any other pancake batter but instead of standing around your kitchen flipping pancake after pancake, the batter is simply poured into a sheet pan then bakes in the oven!
How do oven baked pancakes taste?
Since the pancakes are not cooked on the griddle or frying pan, the outside doesn't have that slight crispness.
The pancakes are light, fluffy, and are more of a thin cake consistency! For some added deliciousness, these almond flour sheet pan pancakes call for a cinnamon swirl to be added to the batter before baking!
Ingredients
Cashew Milk - Almond, walnut, pecan milk, or water can all be used instead. If using canned coconut milk, be sure to shake the can really well first.
Coconut Oil - If you're not a fan of coconut oil, butter can be used instead. Just keep in mind the recipe will no longer be dairy free or paleo.
How do you make pancakes in the oven?
Start by lining an 11x17 sheet pan with parchment paper. Alternatively you can also grease the bottom and sides of the pan really well.
Before beginning, make sure all the ingredients are at room temperature. This is very important because if your pancake mix is cold the cinnamon mixture will harden before you get a chance to swirl it around the batter.
In a small bowl, mix together the melted coconut oil, honey, and cinnamon until very well combined (photos 1, 2, 3, & 4). Set aside.
In a large bowl, whisk together the almond flour, salt, baking soda, eggs, honey, cashew milk, and lemon juice (photos 5, 6, 7, 8, 9, & 10).
Pour the pancake batter into the prepared sheet pan and use a spoon or spatula to evenly coat the bottom of the pan (photo 11).
Use a spoon to drizzle the cinnamon mixture over the batter (photo 12). Then lightly drag a toothpick through the batter to create a swirl effect (photo 13). Make sure the toothpick doesn't touch the bottom of the pan.
Place the sheet pan on the middle rack of a preheated oven and bake until a toothpick inserted into the center of the pancakes comes out clean. This should take anywhere from 18 to 25 minutes.
Remove from the oven and use a pizza cutter or knife to cut the pancakes into fifteen evenly sized squares.
I love this cinnamon swirl pancake recipe with a big dollop of my homemade cashew cream, a drizzle of honey, and some fresh fruit!
Honestly though, these almond flour sheet pan pancakes will be a hit no matter how you decide to serve them!
Here are more breakfast favorites!
- Crustless Zucchini Quiche
- Homemade Breakfast Sausage
- Spinach Mushroom Frittata
- Almond Flour Zucchini Bread
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Almond Flour Sheet Pan Pancakes
Ingredients
Pancakes
- 2 cups blanched finely ground almond flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 3 large eggs, at room temperature
- 1 cup cashew milk, at room temperature
- 1 Tablespoon honey
- ½ teaspoon lemon juice
Cinnamon Swirl
- 2 Tablespoons honey
- 1 Tablespoon melted coconut oil (make sure it's not hot)
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325F. Line an 11x17 sheet pan with parchment paper or grease the bottom and sides well.
- In a small bowl use a spoon to mix together the cinnamon swirl ingredients. Continue mixing until the coconut oil and honey are fully combined. Set aside.
- In a large bowl whisk together the almond flour, salt, and baking soda. Make a small well in the center of the flour.
- Add the eggs, honey, cashew milk, and lemon juice. Whisk until all the ingredients are well combined.
- Pour the pancake batter into the prepared sheet pan. Use a spoon or spatula to ensure the batter is evenly distributed in the pan.
- Use the spoon to drizzle the cinnamon mixture all over the batter. Next, lightly drag a toothpick through the cinnamon mixture and batter to create a swirl effect. Make sure the toothpick doesn't touch the bottom of the pan.
- Place the sheet pan on the center rack in the oven and bake for 18 to 25 minutes until the top is a very light golden color and a toothpick inserted into the center of the pan comes out clean.
- Use a pizza cutter or knife to cut the pancakes into 15 equal sized squares.
- Serve hot along with your choice of toppings.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.
Notes
- Any nut milk or even water can be used instead of cashew milk. If using canned coconut milk, be sure to shake the can very well before measuring.
- Butter can be used in place of coconut oil.
- To freeze the pancakes, use a piece of freezer paper to separate each pancake square. Store in a plastic bag or freezer safe container for up to 3 months.
Nutrition
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