Blueberry Sheet Pancakes

Grain-Free Blueberry Sheet Pancakes

Grain-Free, Gluten-Free, Nut-Free

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No more hassle of flipping pancakes in the morning! This Grain-Free Sheet Pancake recipe is your ticket to effortless breakfast bliss. Imagine light, fluffy pancakes spread evenly across a sheet pan, baked to golden perfection without needing your constant attention. Bake up a batch and enjoy the stress-free convenience of perfect grain-free pancakes anytime. Minimal effort, maximum taste.

Ingredients:

• 2 ¼ cups Otto’s Naturals Cassava Flour
• 2 Tablespoons Otto’s Naturals Grain-Free Baking Powder
• 1 teaspoon sea salt
• 2 cups milk
• 4 eggs
• ¼ cup avocado oil
• ¼ cup maple syrup
• ½ cup blueberries (fresh or frozen) 

Instructions:

1. Preheat the oven to 400°F. Line a half-sheet pan (18x13 inches) with parchment. For a thicker pancake, you can use a 9x13-inch baking pan instead.
2. Whisk together the cassava flour, baking powder, and salt in a large mixing bowl.
3. Add the eggs, avocado oil, maple syrup, and milk. Whisk until the batter is smooth.
4. Pour the batter into the sheet pan and spread it out evenly. Sprinkle the blueberries over half of the batter. (The other half will be plain.)
5. Bake for 15-18 minutes. The pancake should be golden brown and bounce back when pressed gently. For a 9x13-inch baking pan, the pancake will need to bake for 25-30 minutes.
6. Enjoy warm with maple syrup and your favorite pancake toppings!