Gluten-free Pesto Sheet Pancake

21/10/2022

Is this the best snack-type-of food I’ve made in a long time? I think so.

This gluten-free pesto sheet pancake is inspired by Italian flavors (and some of my favorite flavors)! Tomatoes, zucchini, pesto, oregano, and red bell peppers…YAM. The recipe is packed with fiber thanks to the chia seeds, oat flour, and veggies!

I had some leftover pesto (been obsessed with pesto eggs lately) and wanted to find a new way to use it up. I thought about making Mediterranean-inspired muffins which sound kinda bomb. But ended up with this sheet pancake and was not disappointed 🤙🏽 I’ll give the muffins a go next time!

Spinach sheet pancakes are one of my go-to snacks that I like to meal prep for the week and it was nice to try something different 👩🏼‍🍳 These turned out so good, will make them again!

This pancake recipe falls perfectly into the “empty the fridge” recipe category. Feel free to try different variations and use your favorite/seasonal veggies, or a mix of vegetables that have been laying around your fridge.

Like always, this is super easy to make as well as nutritious and delicious 💛

GLUTEN-FREE PESTO SHEET PANCAKE

Cooking time 60 min

Serves 4-8

Ingredients

2 organic eggs*
1 chia egg (1 tablespoon chia seeds + 1-2 tablespoons water)
5 dl or 2 cups GF flour (I used oat flour and buckwheat flour)
8 dl or 3 ⅕ cups oat milk (or preferred plant milk)
2 tablespoons olive oil
1-2 large tomatoes or a handful of cherry tomatoes
1 zucchini
1 red bell pepper
6 – 7 tablespoons of pesto
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon salt
Freshly ground black pepper to taste

Instructions

Make your chia egg; mix 2 tablespoons chia seeds and 4-5 tablespoons of water in a small bowl and let it rest for 10 min. Grate your zucchini (largest setting on your grater) and cut your bell pepper into thin slices. Cut tomatoes horizontally or halve them if using cherry tomatoes.
Take a frying pan and drizzle some olive oil. Fry bell peppers for a few minutes, or until they soften slightly. This is an optional step and you can add them to the batter raw, works either way!
Mix eggs, milk, and olive oil together. Add dry ingredients to wet ingredients. Add zucchini and bell pepper. Place it in the fridge to rest for 30 minutes.
Preheat your oven to 225 celsius or 435 Fahrenheit.
Take an oven tin or baking tray and line it with baking paper. Pour the batter onto the baking tray and scoop out 3-4 tablespoons of pesto on top of it. You can spread the pesto gently with a fork. Add thinly sliced tomatoes on top of it and bake it in the oven for 35 minutes or until the tomatoes have softened and the pancake has a nice golden brown color.
Let your pancake cool down before serving. It continues to cook after you take it out of the oven and it is supposed to be very ✨moist✨ inside. Add a couple of tablespoons of pesto on top of it and garnish with fresh basil. (I used parsley since I was out of fresh parsley heheh but I think basil would compliment the flavors even better)

Tips and notes

*To make this recipe vegan, substitute the egg with a chia egg (so use 3 chia eggs in total).

I used a baking tin that’s 31 x 21 cm or 12 x 8 inches. You can use a similar-sized baking tin or simply pour the mixture straight into a shallow baking tray. Using a baking tin gives you more thick pancakes, so use whichever you prefer!