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.
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.
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
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.
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.
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.
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.
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
-
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
-
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.
-
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.
-
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.
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!
Dannii
We love making pancakes this way - so easy! This looks like a great keto version.
Marie
So happy you like them!
Shinta
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
Yes these are a real game changer come breakfast time! Thanks so much for stopping by
Caroline
I do really like the flavor of almond flour and love the idea of adding browned butter in these too. They look tasty.
Marie
The brown butter makes these extra delicious!
Allyssa
So easy to make and very delicious! Thank you so much for sharing this! Loved it!
Marie
So happy you enjoyed these as much as we do! THanks for sharing
Natalie
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
Cool, did it work with oat flour? I'd love to know! Thanks so much for sharing