I am always looking for go-to recipes I can use for our youngest son’s breakfasts. Anything I can make once, and toast quickly is a winner. Alistaire was very happy with these gluten-free sheet pancakes
The recipe uses a shy bag’s worth of Bob’s gluten-free pancake mix, you can use most brands, and if you don’t need to use gluten-free, you can swap in a regular mix. I like the Bob’s Red Mill pancake mix as it is safe for Alistaire’s allergies. No nuts, peanuts or pea protein in it!
Gluten Free Sheet Pancakes
- 3 ripe bananas, divided
- 3 cups unsweetened coconut milk beverage
- 3 Tbsp flaxseed meal
- 1 tsp pure vanilla extract
- 2 2/3 cups gluten-free pancake mix
- 2 Tbsp hemp seeds
Preheat oven to 425. Line a large rimmed baking sheet with parchment paper* and liberally grease with coconut oil or similar.
In a high-speed blender add two of the bananas, coconut milk, flaxseed meal, and vanilla. Process until smooth.
Add in the pancake mix, process on low, going up to medium speed, tamping constantly to mix.
Spread batter into prepared baking sheet, smoothing out.
Peel and slice remaining banana into coins, place across the top, pressing down gently. Sprinkle on hemp seeds.
Bake for about 25 minutes, until golden on top and toothpick comes out clean from the center.
Cool five minutes, then carefully lift off of parchment paper. Cut into squares using a pizza cutter.
Serve warm, with maple syrup, or let cool, then freeze for later use. Toast to reheat.
*On the first time of this recipe I used foil to line the pan, as one would do with brownies. It was a bit hard to remove, especially from the center. Parchment paper for me works better in baking. However, you can use foil, but use oil liberally on it!