Blueberry sheet pancakes - Amy Myers MD®
If you’ve never had sheet pan pancakes, you’re in for a treat! Sheet pan pancakes are an easy way to enjoy pancakes without standing over the stove flipping them individually. You just prepare the pancake batter, pour it into a baking dish, and bake. They cook up perfectly and everyone...

Blueberry Sheet Pan Pancakes

Course
Breakfast
Servings
4 servings
Prep Time
15 minutes
Cook Time
25 - 30 minutes
Categories
Autoimmune Solution (AIP)
Candida Breakthrough® and SIBO
Elimination Diet
Paleo
Thyroid Connection

Ingredients

  • 1 cup Cassava flour
  • 1/2 cups Tigernut flour
  • 1/4 cups tapioca starch
  • 2 tbsp coconut sugar
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups full fat coconut milk (plus up to ~2 Tbsp extra)
  • 3 tbsp coconut oil
  • 1 tbsp apple cider vinegar
  • 1/2 cups blueberries fresh or frozen

Directions

  1. Preheat oven to 350˚F. Line an 8x12 inch baking sheet (or similar size baking sheet) with parchment paper.
  2. In a large bowl, sift together the cassava flour, tigernut flour, and tapioca starch. Add the coconut sugar, baking soda, and salt. Mix well.
  3. In a medium bowl, combine 1.5 cups coconut milk, coconut oil, and apple cider vinegar. Whisk together, and slowly add to the dry ingredients being careful not to overstir.
  4. Add additional coconut milk 1-2 tablespoons at a time if the batter is very thick.
  5. Pour the pancake batter into the parchment-lined baking sheet. Top with blueberries. Bake 25-30 minutes, or until the edges turn golden brown and the top springs back when pressed gently. Remove from the oven and let rest for 5 minutes.
  6. Cut into 8-12 squares. Serve warm.
Meet the Author

Dr. Amy Myers

Dr. Myers is an accomplished, formally-trained physician who received her Doctorate of Medicine from Louisiana State University Health Science Center in 2005.
Along the way, she made it her mission to help those who've also been failed by the conventional medical system restore their own health and live their best lives.

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