Sheet Pan Strawberry Pancakes (Gluten-Free)
Serves: 12 Servings
  • 2½ cups oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp salt
  • 2 cups almond milk (or milk of choice)
  • Juice of 1 lemon (this goes in the milk)
  • 4 eggs
  • 2 Tbsp coconut oil, melted and cooled
  • 3 Tbsp maple syrup (or honey)
  • 2 tsp vanilla
  • 1 cup sliced strawberries
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a measuring cup, add milk and mix in lemon juice. Let the milk sit for about 5 to 10 minutes before adding it to the other ingredients, until milk starts to look clumpy.
  4. In a small bowl, whisk together the milk and lemon juice mixture, eggs, coconut oil, maple syrup and vanilla. Slowly add wet ingredients in with the dry until combined, making sure not to over mix.
  5. Pour batter onto a prepared baking sheet spreading in an even layer and top with sliced strawberries.
  6. Bake pancakes for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cut into 12 pieces and serve with maple syrup or your favorite toppings. Enjoy!
Nutritional Information
Serving Size: 1 slice • Calories: 142 • Fat: 5.6 g • Saturated Fat: 2.2 g • Carbs: 20.2 g • Fiber: 2.8 g • Protein: 4.9 g • Sugar: 4.2 g • WW Freestyle Points: 4
Recipe by Eat Yourself Skinny at