Blueberry Sheet Pan Pancakes

If you’ve never had sheet pan pancakes, you’re in for a treat! Sheet pan pancakes are an easy way to enjoy pancakes without standing over the stove flipping them individually. You just prepare the pancake batter, pour it into a baking dish, and bake. They cook up perfectly and everyone can enjoy warm pancakes together!

Ingredients

• 1 cup cassava flour
• 1/2 cup tigernut flour
• 1/4 cup tapioca starch
• 2 Tbsp coconut sugar
• 2 tsp aluminum-free baking soda
• 1/2 tsp salt
• 1.5-2 cup coconut milk (plus up to ~2 Tbsp extra)
• 3 Tbsp coconut oil
• 1 Tbsp apple cider vinegar
• 1/2 cup fresh or frozen blueberries
• 2 bananas

Instructions

1. Preheat oven to 350˚F. Line an 8×12 inch baking sheet (or similar size baking sheet) with parchment paper.
2. In a large bowl, sift together the cassava flour, tigernut flour, and tapioca starch. Add the coconut sugar, baking soda, and salt. Mix well.
3. In a medium bowl, combine 1.5 cups coconut milk, coconut oil, and apple cider vinegar. Whisk together, and slowly add to the dry ingredients being careful not to over stir.
4. Add additional coconut milk 1-2 tablespoons at a time if the batter is very thick.
5. Pour the pancake batter into the parchment-lined baking sheet. Top with blueberries and sliced bananas. Bake 25-30 minutes, or until the edges turn golden brown and the top springs back when pressed gently. Remove from the oven and let rest for 5 minutes.
6. Cut into 8-12 squares. Serve warm.