Gluten Free BeBOLD Sheet Pan Pancakes

1 ½ cups Bob’s Red Mill Gluten Free All Purpose Flour
2 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 eggs
1 teaspoon vanilla
2 tablespoon sugar
1 ½ cups almond milk
2 BeBOLD Chocolate Chip Almond Butter Bar crumbled
Strawberries, sliced
Banana, sliced

1. Preheat oven to 400degrees.
2. Prepare a 13′ x 9′ sheet pan with parchment and non-stick spray.
3. In a medium mixing bowl add the dry ingredients and whisk together, then add the wet ingredients and mix.
4. Pour the batter into your lined sheet pan. Sprinkle the crumbled BeBOLD Bars and then add the fruit. Bake for about 20 minutes or until cooked through.
5. Serve with maple syrup.

Recipe Create by Mariana Dineen, RD and Founder of

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