Sheet Pan Banana Pancakes

Ingredients

1 egg, whisked

1 ½ cup milk of choice

3 medium bananas, mashed

2 tablespoons coconut oil, melted

2 tablespoon apple cider vinegar ( do not omit this step)

½ tablespoon vanilla extract

2 cups gluten free flour

½ cup coconut sugar

2 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

½ teaspoon salt

Method

1. Preheat oven to 425 degrees F and grease a small sheet pan with cooking spray

2. In a large mixing bow, whisk together the egg, banana puree, coconut oil and the rest of the wet ingredients.

3. In a separate bowl sift together all the dry ingredients.

5. Pour batter onto your prepared sheet pan and bake for 15-18 minutes.

6. Allow to cool on a wire rack. Cut into 12 large squares!

** can be kept in fridge for up to 4 days**