Welcome back to DietMD.com, where we always look for delicious recipes that fit seamlessly into your health-conscious lifestyle. Today, we're excited to introduce you to a mouthwatering creation: Sheet-Pan Chocolate Chip Pancakes. These pancakes are gluten-free, macro-friendly, and have no added sugar, making them a perfect choice for those who want to indulge without derailing their nutrition goals.
Oat flour, the main ingredient in our Sheet Pan Chocolate Chip Pancakes, is a gluten-free alternative high in fiber and has a low glycemic index of 25 out of 100 (compared to regular flour's index of 85). This makes it a healthier option, particularly for those with diabetes.
Ingredients:
Version 1 - Oat Flour Base:
1 cup Oat Flour
¼ cup Almond Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tbsp Granulated Monk Fruit/Stevia (Brown sugar Monk Fruit recommended)
1 cup Chobani Full-Fat Greek Yogurt
1 tsp Vanilla
2 Eggs
¼ cup Milk
Version 2 (Less carbs, more protein & fat) - Almond + Coconut Flour & Non-Fat Yogurt:
1 cup Almond Flour
¼ cup Coconut Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tbsp Granulated Monk Fruit/Stevia (Brown sugar Monk Fruit recommended)
1 cup Non-Fat Greek Yogurt (Chobani or similar)
1 tsp Vanilla
2 Eggs
¼ cup Unsweetened Almond Milk
Instructions:
Preheat your oven to 350°F (175°C) and grease a sheet pan with cooking spray or oil.
In a large mixing bowl, combine all dry ingredients
Add the wet ingredients: Greek yogurt, vanilla, eggs, and milk (or unsweetened almond milk for version 2). Mix until smooth and well combined.
Pour the batter onto the prepared sheet pan, spreading it evenly with a spatula.
Sprinkle chocolate chips evenly over the batter, pressing them slightly onto the surface.
Bake in the oven for 10-15 minutes or until the edges are golden brown and a toothpick inserted into the center comes clean.
Once baked, remove from the oven and cool slightly before slicing into squares or rectangles.
Serve warm with your favorite toppings, such as fresh berries, sugar-free maple syrup, or a dollop of Greek yogurt.
Nutritional Information (Half of the Pan):
Version 1 (Oat Flour):
Calories: 615 kcal
Protein: 31.5 g
Carbohydrates: 61 g (22 g fiber, 12 g erythritol)
Fat: 30.5 g
Version 2 (Almond + Coconut Flour & Non-Fat Yogurt):
Calories: 540 kcal
Protein: 36 g
Carbohydrates: 40 g (29 g fiber, 12 g erythritol)
Fat: 36.5 g
Pair with extra protein, such as scrambled eggs, cottage cheese, Greek yogurt, chicken sausage, etc., for even more satiety.
Why We Love These Pancakes:
Gluten-Free: Perfect for those with gluten sensitivities or those looking to reduce their gluten intake.
Macro-Friendly: These pancakes fit into various dietary plans with a balanced macronutrient profile.
Convenience: Forget standing over a hot stove flipping individual pancakes. This sheet pan method allows you to easily batch-cook pancakes for the whole family.
Versatility: Customize these pancakes with your favorite mix-ins and toppings. From fresh fruit to nuts and seeds, the possibilities are endless.
Whether you're enjoying a leisurely weekend brunch or meal prepping for the week ahead, these Sheet-Pan Chocolate Chip Pancakes will surely become a new favorite in your recipe arsenal. Give them a try, and let us know what you think!
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