These AIP baked sheet pan pancakes are thick, fluffy, light and completely delicious – they also fit into paleo, whole30 and vegan diets! This recipe is super quick and easy to make ahead to have pancake breakfast for a crowd, or portion out and eat it for a few grab-and-go mornings!
When we decided to embrace an AIP diet lifestyle, we tried our share of gummy or dense AIP baked goods. I promise that these are light, fluffy and delicious – bonus you bake them all at once in a giant sheet pan! They’re delicious with your diets version of compliant coconut whipped cream, yogurt, maple syrup or your favorite fruit topping!
- 3/4 cup cassava flour
- 1/2 cup arrowroot flour [almond, tapioca or tigernut flours can be substituted here]
- 2 tsps cinnamon
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/4 cup palm shortening
- 1/2 cup unsweetened applesauce
- 1/2 cup ghee [or coconut butter]
- 1 tsp vanilla
- 1/2 cup coconut milk [you can use any milk substitute you prefer]
- 1 tbsp apple cider vinegar
- 1/2 cup strawberry jam [or other jam, berries, compote of choice]
- Fresh berries [optional]
- Nuts [optional]
- Preheat oven to 350 degrees and grease a 9 x 13 sheet pan or baking dish with ghee or coconut oil.
- In a blender or food processor, add palm shortening, applesauce, ghee, vanilla and blend until combined.
- In a large mixing bowl, combine dry ingredients – flours, cinnamon, salt and baking soda.
- Add blended wet ingredients to dry mixture and combine. Stir in milk and apple cider vinegar.
- Once all combined and smooth, spread the batter into a thin layer on your greased sheet pan. It should resemble a thick cake/brownie batter in consistency.
- Add dollops of jam to the top of your pancake and swirl into the batter. [I do this with a skewer] You can also add some of the fresh fruit topping or nuts at this point too.
- Bake pancake for 25 minutes.
- If eating immediately, allow to cool a bit before cutting – or else it will crumble. If baking as meal prep, allow pancake to cool completely before cutting and portioning. Save in an airtight container for 3 days in the fridge.
- When ready to eat, warm in the toaster or microwave and top with compliant yogurt, whipped cream, berries and/or maple syrup!
What are your favorite pancake toppings or additions?
2 thoughts on “AIP, Paleo, Vegan Sheet Pan Pancakes”
Is there a replacement for the palm oil?
Hi, Katerina – while I’ve only ever used palm oil, I would think something like coconut oil could be a good substitute!