Chef notes
These sheet-pan pancakes are a family staple that are great to meal-prep for the week. They are dairy-free, gluten-free and have no added sugar. Save time over the skillet making pancakes and instead make 8 to 10 at once using this recipe! Plus, they freeze well if you save leftovers.
Swap options: Add in any mix-ins you want! Blueberries, chocolate chips, sliced bananas, anything you love with pancakes! Sub banana with applesauce and/or use any milk you prefer.
Ingredients
- 2 bananas, mashed
- 2 large eggs
- 1¼ cups nondairy milk
- 1/4 cup avocado oil
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon baking powder
- 1 cup shredded zucchini, moisture squeezed out
- 1/2 cup chocolate chips
Preparation
1.Preheat oven to 425 F and coat a 9- by 13-inch rimmed sheet pan with nonstick spray, making sure to get the sides and corners.
2.In a large bowl, whisk together the banana, eggs, milk, oil and vanilla until combined and smooth.
3.Mix in the almond flour and baking powder, then fold in zucchini and chocolate chips.
4.Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter.
5.Bake for about 25 minutes until a toothpick inserted into the center comes out clean and the edges are golden.
6.Allow to cool for a minute or so, then slice into portions. Serve with your choice of toppings!
