AIP, Paleo, Vegan Sheet Pan Pancakes

AIP Sheet Pan Strawberry Pancakes

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!

INGREDIENTS

  • 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]

DIRECTIONS

  1. Preheat oven to 350 degrees and grease a 9 x 13 sheet pan or baking dish with ghee or coconut oil.
  2. In a blender or food processor, add palm shortening, applesauce, ghee, vanilla and blend until combined.
  3. In a large mixing bowl, combine dry ingredients – flours, cinnamon, salt and baking soda.
  4. Add blended wet ingredients to dry mixture and combine. Stir in milk and apple cider vinegar.
  5. 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.
  6. 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.
  7. Bake pancake for 25 minutes.
  8. 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.
  9. 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?

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