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4 from 15 votes

Strawberry Oatmeal Sheet Pan Pancakes

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 12 Pancakes

Equipment

  • Small sheet pan, blender

Ingredients

  • 1 cup buttermilk
  • 1 cup super-fine blanched almond flour (108g)
  • ¾ cup rolled oats (gluten-free, if needed) (72g)
  • optional: 2 tablespoons tapioca flour see note
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 tablespoons maple syrup plus more for serving
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup California strawberries cored and sliced plus more for serving
  • 1 tablespoon powdered sugar

Instructions

  • Preheat oven to 425°F and line a 1/4 sheet baking pan (9x13) with a sheet of parchment paper.
  • Starting with the buttermilk, place all the ingredients except the strawberries in a blender. Blend until just smooth, about 20-30 seconds.
  • Pour the batter into the prepared baking sheet and let sit for a few minutes to thicken up.
  • Carefully place the strawberries on top of the batter.
  • Rotating the pan halfway through, bake for 18-22 minutes, until the top is dark golden brown and the center bounces back when gently touched.
  • Let cool 10 minutes before dusting with powdered sugar, slicing, and serving with additional maple syrup and strawberries.

Notes

Tapioca flour will make the pancakes just a bit fluffier, but they are delicious without as well!