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snickerdoodle gluten free dairy free sheet pan breakfast crowds group large servings

Snickerdoodle Gluten Free Sheet Pan Breakfast

Sheet pan meals are all in one meals that only require a few ingredients and a few minutes of prep time before heading off for baking! The result of our snickerdoodle sheet pan breakfast is a light and airy base with a hint of pancake texture infused with swirls of cinnamon sugar in every bite. A crunchy cinnamon and sugar topping finishes this breakfast and makes it one that you'll agree is one of the easiest and delicious breakfast recipes to make and eat! (GF, DF, nut free, soy free, keto, FODMAP)
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American
Servings 20 servings

Ingredients
  

For the Base:

  • 4 cups self rising flour
  • 4 whole eggs
  • 2-3 cups milk

For the Swirl:

  • cup sugar
  • 1 tbsp cinnamon
  • 1 tbsp water

For the Topping:

  • 1 cup sugar
  • 1 tbsp sugar

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease and flour a large cookie sheet pan then set aside.
  • In a bowl, stir together the self rising flour, eggs an milk until smooth. You will want the mixture to resemble pancake batter. Pour the mixture into the cookie sheet pan, then smooth evenly in the sheet pan.
  • In a bowl, mix together the sugar, cinnamon and water. Drop by tablespoons over the top of the batter in the sheet pan, then use a knife to swirl the mixture throughout the batter.
  • In a bowl stir together the cinnamon and sugar. Sprinkle evenly over the top of the sheet pan mixture.
  • Bake at 350 degrees for 18-23 minutes or until edges are browned and a toothpick inserted into the center comes out clean. Remove from oven and allow mixture to cool for several minutes before cutting into 20 squares.

Notes

Substitutions:
Self Rising Flour: For this recipe you will use self rising flour. Self rising flour contains salt and baking powder. You can also use our gluten free self rising flour recipe or our keto self rising flour recipe for a lower carb option. 
Sugar: You can use granulated sugar, cane sugar, or keto sugar in this recipe. 
Milk: You can substitute dairy free or plant based milks. 
Storage:
Bars can be stored in an airtight container at room temperature for a day or two. 
Bars can also be stored in a Ziploc container in the freezer for up to one month. 
High Protein Version:
Add some extra protein to this recipe by adding 4 scoops of unflavored collagen protein powder to your base. 
Keyword breakfast, dairy free, egglands best, gluten free, snickerdoodle