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    You are here: Home / Recipes / Sheet Pan Pancakes – Keto and Paleo

    Sheet Pan Pancakes – Keto and Paleo

    Published on May 10, 2021 · Last updated on Aug 24, 2021 ·

    448 shares
    Jump to Recipe

    These healthy sheet pan pancakes are made with almond flour, low carb sweetener and are baked instead of pan-fried making this pancake recipe keto and paleo-friendly.

    a stack of paleo keto sheet pan pancakes on a plate being drizzled with maple syrup

    Feeding a crowd for breakfast but don't want to resort to the classic breakfast casserole? Make sheet pan pancakes! YES, everyone loves a pancake breakfast but making pancakes for more than two people can get time consuming!

    Enter sheet pan pancakes! No sweating over a skillet that is always either too cold or too hot, not messy flipping, no burnt bottoms, no stressing over first batches getting cold while trying to get everything on the table at the same time.

    These Sheet Pan Pancakes are a real life-safer when it comes to feeding many hungry mouths first thing in the morning. You can top them with whatever you want or use different toppings within the same sheet pan. Think, half strawberries and chocolate chips, half nuts and banana.

    overhead shot of a stack of paleo keto sheet pan pancakes with strawberries and chocolate chips

    You'll love how simple these are! You make the batter in a blender and instead of pan-frying, you bake the pancake batter on a sheet pan. No need to watch - you can set a timer and walk away! The result is a big batch of fluffy and soft pancakes done in no time. The only difference is that you cut them into squares. However, if pancake squares are a no-no for you presentation-wise, you could cut them round or even cut out mini pancakes using a big cookie cutter. But that will only work once the sheet pan pancakes have cooled down quite a bit as the almond flour batter is a bit crumbly when warm.

    As to the nutritional facts, these are low carb and refined sugar-free! I use maple syrup as a sweetener but you can go with a calorie-free sweetener like monk fruit, stevia, or erythritol.

    How to Make Sheet Pan Pancakes

    a pot of brown butter and picture of pancake batter being poured onto a sheet pan

    Step 1 - Make brown butter. Add butter to a wide heavy-bottomed pan and heat over medium-low heat. As it melts, swirl the pan. The butter can burn quickly, so watch the pan while you do this. Continue swirling and moving the butter around over the heat until it is light brown in color. Once the foam disappears  and the dairy bits on top are golden brown and it smells nutty in your kitchen, remove from the heat. Pass through a strainer and set aside

    Step 2 - Preheat the oven to 400F/ 205C and line a half sheet pan with parchment paper and lightly grease the parchment paper. You can also use non-stick coconut oil cooking spray. In a blender, combine the eggs, almond milk, 6 tablespoons brown butter (you will probably have some leftover brown butter) and vanilla. Blend quickly until smooth. Now, toss in the almond flour, maple syrup, baking powder, and salt and blend again until a smooth batter forms. This will look very thin at first. Let the batter sit a few minutes to thicken. It takes about 3-4 minutes to thicken up a bit as the almond flour soaks up the liquid. 

    a picture collage with a sheet pan with sheet pan pancakes

    Step 3 - Pour the pancake batter into the prepared pan and spread all the way to the edges. Sprinkle the top with your toppings! I like sliced strawberries and chocolate chips.

    Step 4 - Bake for 12 to 15 minutes, until the center is set and the edges are starting to turn golden. Remove and let cool a few minutes to let the almond flour set. Cut into 12 large squares and serve.

    3 stacked squares of sheet pan pancakes with chocolate chips and strawberries

    Tips:

    • No time to make browned butter? No biggie! Use melted butter.
    • This recipe also works with any other neutral oil instead of butter. Coconut oil? Yes, also!
    • You can add honey instead of maple syrup but the flavor will be quite strong.
    • Keto people: If you want to sweeten the batter with calorie-free sweetener, use ¼ cup monk fruit sweetener.
    • For a smaller crowd, half the recipe and bake the batter in a 9x13 baking pan.
    • These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.
    stacked paleo sheet pan pancakes
    5 from 5 votes
    Print

    Keto & Paleo Sheet Pan Pancakes

    These healthy sheet pan pancakes are made with almond flour, low carb sweetener and are baked instead of pan-fried making this pancake recipe keto and paleo-friendly.

    Course Breakfast, brunch
    Cuisine American
    Keyword keto sheet pan pancakes, paleo sheet pan pancakes, sheet pan pancakes
    Prep Time 7 minutes
    Cook Time 15 minutes
    Total Time 22 minutes
    Servings 6
    Calories 758 kcal

    Ingredients

    • 6 eggs
    • 1 cup coconut or almond milk
    • 10 tbsp butter 200g
    • 4 tsp vanilla
    • 4 cups almond flour 400 g
    • ½ cup maple syrup
    • 3 tsp baking powder
    • ½ tsp salt
    • Toppings
    • 2 cup strawberries sliced
    • ½ cup sugar-free chocolate chips

    Instructions

    1. Make brown butter. Add butter to a wide heavy-bottomed pan and heat over medium-low heat. As it melts, swirl the pan. The butter can burn quickly, so watch the pan while you do this. Continue swirling and moving the butter around over the heat until it is light brown in color. Once the foam disappears and the dairy bits on top are golden brown and it smells nutty in your kitchen, remove from the heat. Pass through a strainer and set aside
    2. Preheat the oven to 400F/ 205C and line a half sheet pan with parchment paper and lightly grease the parchment paper. You can also use non-stick coconut oil cooking spray.
    3. In a blender, combine the eggs, almond milk, 6 tablespoons brown butter (you will probably have some leftover brown butter) and vanilla. Blend quickly until smooth. Now, toss in the almond flour, maple syrup, baking powder, and salt and blend again until a smooth batter forms. This will look very thin at first. Let the batter sit a few minutes to thicken. It takes about 3-4 minutes to thicken up a bit as the almond flour soaks up the liquid.
    4. Pour the pancake batter into the prepared pan and spread all the way to the edges. Sprinkle the top with your toppings! I like sliced strawberries and chocolate chips.
    5. Bake for 12 to 15 minutes, until the center is set and the edges are starting to turn golden. Remove and let cool a few minutes to let the almond flour set. Cut into 12 large squares and serve.

    Recipe Notes

    • No time to make brown butter? No biggie! Use regular melted butter.
    • This recipe also works with any other neutral oil instead of butter. Coconut oil? Yes, also!
    • You can add honey instead of maple syrup but the flavor will be quite strong.
    • Keto people: If you want to sweeten the batter with calorie-free sweetener, use ¼ cup monk fruit sweetener.
    • For a smaller crowd, half the recipe and bake the batter in a 9x13 baking pan.
    • These pancakes freeze well. Cut them, let them cool down completely, then store them in freezer bags.
    Nutrition Facts
    Keto & Paleo Sheet Pan Pancakes
    Amount Per Serving
    Calories 758 Calories from Fat 522
    % Daily Value*
    Fat 58g89%
    Saturated Fat 14g88%
    Trans Fat 1g
    Cholesterol 194mg65%
    Sodium 415mg18%
    Potassium 404mg12%
    Carbohydrates 48g16%
    Fiber 10g42%
    Sugar 22g24%
    Protein 22g44%
    Vitamin A 593IU12%
    Vitamin C 28mg34%
    Calcium 359mg36%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.

    If you tried this easy Paleo Lemon Blueberry Bread Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

    More delicious breakfast treats and sweet springtime desserts

    • Almond Flour Lemon Blueberry Scones
    • Paleo Almond Chocolate Chips Cookies
    • Raspberry Tart with Cinnamon
    • Paleo Lemon Curd Tart 
    • Healthy Carrot Cake Granola 
    « Strawberry Shortcake Protein Shake
    Ground Beef and Broccoli Fried Rice »
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    Reader Interactions

    Comments

    1. Dannii

      May 12, 2021 at 11:41 am

      We love making pancakes this way - so easy! This looks like a great keto version.

      • Marie

        May 21, 2021 at 8:37 am

        So happy you like them!

    2. Shinta

      May 12, 2021 at 2:23 pm

      Such a fun idea! Pancakes without the stress oh hanging around the stove. My kids would love to try this at home. Thank you for sharing!

      • Marie

        May 21, 2021 at 8:37 am

        Yes these are a real game changer come breakfast time! Thanks so much for stopping by

    3. Caroline

      May 12, 2021 at 2:31 pm

      I do really like the flavor of almond flour and love the idea of adding browned butter in these too. They look tasty.

      • Marie

        May 21, 2021 at 8:38 am

        The brown butter makes these extra delicious!

    4. Allyssa

      May 12, 2021 at 2:43 pm

      So easy to make and very delicious! Thank you so much for sharing this! Loved it!

      • Marie

        May 21, 2021 at 8:40 am

        So happy you enjoyed these as much as we do! THanks for sharing

    5. Natalie

      May 12, 2021 at 2:49 pm

      What a great idea. I will make this today for my kids. I don't have almond flour so I'll use oat flour. Delicious. Can't wait.

      • Marie

        May 21, 2021 at 8:40 am

        Cool, did it work with oat flour? I'd love to know! Thanks so much for sharing

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