This post is sponsored by Lifeway Kefir as part of a Blogger Recipe Challenge. However, all content, opinions and enthusiasm remain my own.

Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar) are a quick and easy breakfast idea for the busy fall season and holiday entertaining. 

Sheet Pan Pancakes are ideal for meal-prep, just grab-reheat-and-go or for serving breakfast and brunch crowds when company’s over – there is no standing over a hot skillet, filling pancakes one by one! Read on to get this easy gluten-free and vegan sheet pan pancake recipe:

Pancake recipes typically call for a bunch of milk, but I was avoiding dairy to keep these compliant for my vegan guests. So instead, I used Plantiful (Plain flavor) from Lifeway Kefir –plant-based probiotic beverage with 10 grams of protein per serving and 10 live and active cultures. It’s great product for gut health, weight management, and immunity – plus, it’s a creamy and delicious drink that can also add a boost of nutrition in baked goods – like my Almond Joy Sheet Pan Pancakes!

Also, when entertaining guests for breakfast and brunch, I like to provide options that everyone can enjoy – so I also used a gluten-free pancake mix in this simple make-ahead breakfast recipe. If gluten-free is not a concern, feel free to swap back in a traditional purchased or a homemade mix in these almond joy pancakes.

Pureed bananas are added to the batter to help keep the giant pancake moist and give it a bit body since there are no eggs in the recipe. Toppings are TDF, especially if you are a fan of Almond Joy candy bars! But I’ve kept this gluten-free sheet pan pancake no-sugar, no-dairy by using unsweetened coconut flakes, sugar-free vegan chocolate chips, and slivered almonds.  If you’d rather, you can top the pancake with almost whatever you like before baking – berries, nuts, seeds, and such are all good choices. It’s very versatile like that!

Another neat thing about the prep is that these are also “blender pancakes”, blender pancakes meaning you can whip up the batter in a high-wattage blender or food processor. Then just pour everything into the prepared sheet pan, add toppings, and bake for about 25 minutes! After baking, the sheet pan pancake gets cut into 12 big, hearty squares and served with syrup (I use a sugar-free) or eaten plain.

If you are entertaining a big crowd, make a couple batches – two batches bake in the oven simultaneously and would yield 24 servings and give you lots of hands-free time to hang out with guests. Just imagine how long it would take to make pancakes for two dozen people on a skillet —– it would almost be lunch by the time you finished! To meal prep, just stick in the fridge and reheat as needed through the week – or for longer-term storage in the freezer, I stick individual squares (after cooled) into zip-top sandwich bags and then place all the baggies in a larger freezer-safe container. Defrost and reheat single portions when the craving hits!

Macros per serving: 262 calories, 41g carb (5g sugar), 10g fat, 7g protein, 326mg sodium.

You can purchase the plant-based Plantiful line by Lifeway  along with the traditional Lifeway Kefir products at Randalls, Whole Foods Market and Target and other retailers. Check store locator HERE. Also, learn more about Lifeway Kefir on Facebook, Twitter, Pinterest and Instagram.

Almond Joy Sheet Pan Pancakes for Easy Gluten-free and Vegan Brunching #lifewaykefir #madewithlifeway #loveyourguts #lifewayrecipechallenge

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What is your favorite make-ahead recipe for breakfast and brunch entertaining (or meal prep). Have you heard of kefir or tried it? Drop a comment – xoxo, Jennifer

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Almond Joy Sheet Pan Pancakes (Gluten-free, Vegan, No Added Sugar)

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Breakfast, brunch, meal prep, Snack

Keyword: almond joy, coconut, gluten free, kefir, vegan

Servings: 12 servings

Calories: 262 kcal

Ingredients

• 24 ounce container Lifeway Dairy-free Plantiful Probiotic Plant-based Drink plain flavor
• 2 ripe to very ripe bananas approx. 1 lb. total when peeled, sliced
• ¼ cup stevia baking blend
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2 1/3 cup glute-freen pancake mix or can used regular if GF not needed
• 2/3 cup unsweetened coconut flakes
• 2/3 cup slivered almonds
• 1/3 cup sugar-free dairy-free chocolate chips (like Lily’s brand)

Instructions

1. Preheat the oven to 425F. Spray a large rimmed baking sheet (18×13 inches) with cooking spray.
2. In a blender or food processor, puree bananas along with the Plantiful Kefir until smooth. Add the pancake mix, stevia, salt and vanilla, stopping once or twice to scrape side of container, and processing until smooth. If should be fairly thick, but it if is too thick, blend in a tablespoon or two of water at a time.
3. Pour batter into prepared sheet pan. Sprinkle almonds, coconut and chocolate chips evenly across top, very lightly pressing down with finger.
4. Bake in preheated oven for 24 to 28 minutes until golden brown and a toothpick inserted in the center comes out clean. About halfway through cooking, you may need to loosely cover top with foil if almonds and coconut beginning to over brown.
5. Remove pan from oven and cool 5 minutes. Cut into 12 squares and serve warm with syrup, honey or other toppings. To store for later, cool completely and keep in the refrigerator for up to 5 days or freeze in individual plastic bags to thaw and reheat.

Recipe Notes

Macros per serving: 262 calories, 41g carb (5g sugar), 10g fat, 7g protein, 326mg sodium.