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Sheet Pan Pancakes with Fruit Topping

By Holly Darnell, RD

February 28, 2024

Sheet pan pancakes. Did I grab you? This is a trending breakfast that’s easy to make, delicious and fun to serve. It’s also very adaptable, as you can add whatever fruits you want and make these sheet pan pancakes as pretty or plain as you want!

Key Ingredients

For this sheet pan pancake recipe, you’ll need a few ingredients. But you’re got going to go down the white flour, white sugar route. Instead, I use a bunch of healthy ingredients that provide excellent macros for each 157-calorie sheet pan pancake: 20 grams of carbohydrates, 6 grams of fat and 7 grams of protein. Have a couple, and you’ve got a balanced breakfast!

Each serving is also rich in vitamin C (34 percent of your Daily Value), manganese (51 percent) and selenium (27 percent).

This recipe begins with a quality gluten-free flour. You can buy a Paleo flour or make your own. Use 1½ cups almond flour, 1 cup arrowroot flour, 1 cup coconut flour and ½ cup tapioca flour. Mix all ingredients in a bowl. Put in an airtight container and store in a dry place.

Almond milk is also key. It’s made from blending nutrition-rich almonds and water and then using a strainer or cheesecloth to remove any solids. It’s also extremely low in calories compared to dairy milk.

Butter and eggs are used, classic ingredients for most pancakes and full of healthy fats (and some protein).

The supplement Multi Collagen Protein Vanilla is also used, as it adds benefits for the skin, joints and gut. Flavored with vanilla, it mixes seamlessly into the batter.

Lastly, pick four toppings to sprinkle on top. For this version, we went with blueberries, strawberries, sweet cacao nibs and banana.

How to Make Sheet Pan Pancakes

Preheat the oven to 425. Spray a one-quarter size sheet pan with coconut oil and set aside.

In a medium bowl, add in dry ingredients: gluten-free flour, vanilla-flavored collagen powder, coconut sugar, baking powder and sea salt. Whisk together until combined.

Melt the butter or coconut oil over low heat in a small pan. Add to bowl alongside other wet ingredients: almond milk, eggs and vanilla extract. Whisk until combined and lumps of flour no longer remain.

Pour the pancake batter into the pan and smooth evenly with the back of a rubber spatula. Add blueberries in one quadrant, chopped strawberries in another, sliced bananas in another and cacao nibs in the last quadrant. Bake until golden and cooked throughout, about 15 to 17 minutes.

Divide into 12 squares and serve. Drizzle each pancake with maple syrup or powdered monk fruit with squeezed lemon.

Other Healthy Pancakes Recipes You Might Enjoy

• Blueberry Dutch baby pancake

• Paleo protein pancakes

• Pumpkin spice pancakes

• Coconut chia protein pancakes

• Banana oat pancakes

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.