GLUTEN-FREE | DAIRY-FREE
+ gluten-free flour blend + baking powder + baking soda + milk of choice + eggs + avocado oil + pure vanilla extract + Toppings of choice (strawberries, blueberries, chocolate chips, etc)
Whisk together all ingredients until smooth. Pour batter into parchment-covered baking sheet.
Smooth even with spatula. Place your toppings of choice on top of batter.
Bake for 15-17 minutes or until cooked through and edges turn light golden brown.
Remove from oven and allow to cool for 5 minutes before cutting into squares.
Serve warm with additional toppings such as maple syrup or yogurt. Or store in airtight container in fridge for up to 4 days.
These gluten-free sheet pan pancakes are pretty much ideal for meal prepping because they reheat beautifully! Keep in the fridge or freezer!