Whip up a big batch of blueberry pancakes right in the oven with this easy sheet pan recipe!

Making pancakes one at a time can be pretty time-consuming. And, if you’re cooking for a crowd, it’s even harder to serve everyone at the same time. So why not skip the hassle and make blueberry pancakes right in a sheet pan instead? This Paleo, low-carb recipe lets you bake up a big batch of pancakes easily and without a shred of guilt.

Start by lining a sheet pan with parchment paper. Mix almond flour, coconut flour and the rest of the dry ingredients in a large mixing bowl. In another bowl, whisk together raw honey, coconut oil, coconut cream, and eggs.

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Slowly add the wet ingredients to the dry, taking care not to overmix. Fold in a ¼ of the blueberries. Spread the batter out evenly onto the prepared sheet pan, top with the remaining blueberries and bake for 30 minutes or until the pancakes are golden brown.

Cut your sheet pan blueberry pancakes into squares and serve warm with a generous drizzle of maple syrup!

Felicia Lim

Sheet Pan Blueberry Paleo Pancakes

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Total time:35 mins

Cook Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:12

Sheet Pan Blueberry Paleo Pancakes

Recipe by: Felicia Lim

Whip up a big batch of blueberry pancakes right in the oven with this easy sheet pan recipe.

Tools

• 13x9” rimmed sheet pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl

Ingredients

• ¼ cup tapioca starch
• ¾ cup almond flour
• 1 T coconut flour
• ½ t baking soda
• Pinch of salt
• 2 T raw honey
• ¾ cup + 2 T coconut cream
• 2 T coconut oil, melted
• 2 eggs
• ¾ cup blueberries
• 2 T maple syrup, for drizzling

Instructions

• Preheat the oven to 350°F and line a rimmed sheet pan with parchment paper.
• In a large bowl, mix the tapioca starch, almond flour, coconut flour, baking soda, and salt together.
• In a medium bowl, whisk the honey, coconut cream, coconut oil, and eggs together until you get a frothy mixture.
• Pour the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon to combine, but do not overmix.
• Fold ¼ cup of blueberries into the mixture and pour the batter into the prepared sheet pan. Spread the batter out evenly and top with the remaining blueberries.
• Bake for 25 to 30 minutes, or until the top is golden brown.
• Remove the sheet pan from the oven and let it cool before slicing into squares. Drizzle with maple syrup and serve.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Coconut flour (Nutiva)
Raw honey (Bee Farms)
Coconut cream (Native Forest)
Cold pressed coconut oil (Viva Naturals)
Maple syrup (Hidden Springs Maple)

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