Gluten Free Sheet Pan Pancakes, cut into hearts.

I baked pancakes this week. Yep! I did that. I wanted to make heart shaped pancakes but I didn’t love making them individually on a pan with my heart shaped cookie cutter. Instead I baked a giant sheet pan pancake and cut out all the heart shaped pancakes I need! Don’t want to cut this giant pancake into 4” hearts? Simply slice into squares and my a square pancake stack.

Ingredients:

• 2 cups almond flour
• 2 large eggs
• 1 cup cup unsweetened almond milk
• 1 tbsp maple syrup
• 2 tsp vanilla extract
• 3 tbsp tapioca flour
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 pinch pink himalayan salt

Directions:

1. Preheat the oven to 350°F and line a small baking sheet pan with parchment paper.
2. Add all ingredients to a blender and blend until smooth.
3. Pour the pancake batter onto the prepped baking sheet and smooth into an even layer.
4. Place the tray on the center rack of the oven and bake 25 minutes, or until pancake is golden-brown around the edges.
5. Allow pancake to cool slightly before cutting into hearts and serving. Refrigerate leftovers for up to five days!

Serve these cutie heart pancakes with some turkey bacon, strawberries, and a honey cinnamon walnut butter syrup drizzle. Thoughts on a sheet pan pancake?