Sheet Pancakes
- Feb 18, 2021
- by Gwen Eager
Make this sheet pancakes recipe just once and your family will keep asking for it again and again. The recipe works up quickly and has protein and flaxseed for a great start to your morning.
Serves: 8 square pancakes
Ingredients
Use Organic if possible
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16 oz. gluten-free pancake mix
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2 cups unsweetened almond milk
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4 eggs
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2 Tbsp. Garden of Life Golden Flaxseed
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3 Tbsp. Garden of Life Extra Virgin Coconut Oil melted
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Toppings: Strawberries, banana, walnuts, chocolate chips, coconut flakes, raspberries or any other topping you would put on your pancakes.
Preparation
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Preheat oven to 425 degrees.
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In a large bowl, mix together all ingredients until batter is smooth and thick.
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Spray sheet pan with coconut oil and pour batter evenly into pan.
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Top batter with your favorite toppings and bake for 20 minutes.
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Let pancakes cool before cutting.
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Store pancakes in refrigerator for up to 5 days or in freezer for up to 2 months.
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