Almond Flour Sheet Pan Pancakes

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Last Updated on July 26, 2023 by Toya

This easy keto sheet pan pancakes recipe made with a homemade keto friendly pancake batter, lets you make SUPER EASY almond flour sheet pan pancakes for an entire crowd without standing over the oven for what can seem like eons! 

Once you try these easy low carb pancakes, you’ll make these a staple for easy keto breakfast ideas on your journey.

keto sheet pan pancakes

Keto sheet pan pancakes

We all know that pancakes make a great staple for breakfast or brunch. They’re especially a great option for a quick low carb breakfast idea. 

 

 

However, if you’ve got a big family, you’re entertaining a crowd, or you enjoy meal prepping to save time, making pancakes the traditional way may not be the best option for you. In cases like these, it is a blessing to be able to make easy almond flour sheet pan pancakes.

 

They take a lot less time and effort on your part and taste just as good as regular pancakes. What’s more, they’re super light and fluffy every time!

I used both almond flour and coconut flour in this recipe, although more almond flour was used. However, you can choose to use more coconut flour to make yourself some coconut flour sheet pan pancakes. They will taste just as good as great as my coconut flour pancakes.

You can also just use almond flour to make some fluffy almond flour sheet pan pancakes, similar to these low carb almond flour pancakes.

 

Tips for making this best keto sheet pan pancakes

  • To get more flavor, I suggest that you generously butter the baking sheet with melted butter before pouring the pancake batter into it.
  • Although you can mix the ingredients using the classic method, for a fast mix, simply add the liquid ingredients into a blender. Blend well and add the dry ingredients. Blend until smooth. In no time you will have a pancake batter that is ready to go.
  • The best results are achieved if you let your batter rest for 5 minutes. It will firm up a bit and this is ideal for distributing the batter over the sheet pan.
  • The pancakes have a nice pale color, but if you want a golden top, brush the surface of the sheet pan pancake with 1 tablespoon of melted butter and bake for an additional 1-2 minutes.

How do you make pancakes in a pan?

To make sheet pan pancakes, you will need to first get yourself a pan for pancakes, make your batter, pour it into the sheet pan, and bake it. That’s it! It’s quite easy and makes making pancakes for a crowd an absolute breeze. Therefore, this keto-friendly sheet pan pancakes recipe makes the perfect keto breakfast if you’re entertaining a crowd for breakfast or if you want to cook breakfast quickly for a big family. It also makes an amazing keto meal prep idea for breakfast. 

 

How do you keep pancakes warm for a crowd?

In order to keep these pancakes warm if you have a crowd, simply pop them in the oven on really low heat. This will ensure that they stay warm so your guests, or whoever is going to eat these is pleased with the pancakes.

 

How many carbs are in this sheet pan pancake recipe?

This recipe makes 12 servings. In each serving, there are 3.5 grams of carbs which makes these keto-baked pancakes made in a pan an amazing keto breakfast idea. These are low in carbs as they’re made with sugar-free chocolate chips, almond and coconut flour, and eggs. Compare these to regular sheet pan pancakes that are made with plain flour and contain at least 30 grams of carbs per slice.

 

Ingredients to make low carb sheet pan pancakes

This is a list of all the ingredients you will need to make this pancake recipe:

  • ¾ cup almond milk or another good milk replacement for pancakes
  • 4 medium eggs
  • 4 tablespoons melted and cooled butter or coconut oil
  • 1 ½ teaspoon vanilla extract
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • ½ tablespoon baking powder
  • ¼ cup sugar-free chocolate chips
  • Berries for serving, optional

 

How to bake almond flour sheet pan pancakes

To make these low carb sheet pan pancakes, these are the step you will follow:

First, gather all of the ingredients you will need for this recipe. This includes:

ingredients for ketp sheet pan pancakes

Next, preheat your oven to 400F and line an 11-inch sheet pan with baking paper.

Then, in a mixing bowl, beat almond milk, eggs, butter, and vanilla.

 

Beat these ingredients until the mixture looks like this:

 

Next, you will fold in almond flour, coconut flour, and baking powder.

Mix well until the batter is smooth. It should look something like this:

Once you have a smooth batter, place it aside to rest for 5 minutes.

Next, you will spread the batter evenly into a sheet pan.

oven baked pancakes

Sprinkle with chocolate chips and bake for 12-15 minutes.

 

These were baked for exactly 13 minutes and came out looking like this:

almond flour sheet pan pancakes baked

Cool the baked keto pancakes for 15 minutes before cutting and serving.

 

low carb sheet pan pancakes

Drizzle with some homemade keto syrup and serve!

 

How to make dairy-free oven baked pancakes

If you’re looking for a dairy-free option for this keto sheet pan pancakes recipe, replace the butter with melted coconut oil and the eggs with flax eggs or another sub for eggs in pancakes. These will make these baked pancakes dairy-free, gluten-free, and delicious.

 

What other keto sheet pan mix-in ideas can be used in this recipe?

Sheet pan pancakes are a very versatile recipe, which means that you can choose to mix in a long list of keto friendly ingredients to these keto baked pancakes. Some ideas include:

  • Your favorite berries including blueberries, blackberries, raspberries, or strawberries
  • Cinnamon or a good cinnamon substitute
  • Pumpkin puree 

How do you serve these keto baked pancakes?

You have to cut them up, generally in squares. Then add toppings. I like having my pancakes with fruits and syrup. If you’re like me, you can do the same. You can also use butter, low carb chocolate, sour cream, or Greek yogurt. As long the pancake toppings you choose are keto-friendly, you will be fine.

 

How to store keto sheet pan pancakes

You can store these almond flour sheet pan pancakes in a freezer, in an airtight container for up to a month. After this time, your pancake squares may become rubbery due to the eggs in the recipe. So I do not recommend leaving it for longer. You can also store these in a fridge for up to 3 days.

To reheat: Once you’re ready to eat, reheat the pancakes in the oven on low heat. Only for a few minutes and serve.

 

More keto breakfast recipes

 

Almond flour sheet pan pancakes

Almond flour sheet pan pancakes

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This easy almond flour sheet pan pancakes recipe is the easiest way to make pancakes! These keto sheet pan pancakes can feed a crowd and they're so so yummy!

Ingredients

  • ¾ cup almond milk
  • 4 medium eggs
  • 4 tablespoons melted and cooled butter or coconut oil
  • 1 ½ teaspoon vanilla extract
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • ½ tablespoon baking powder
  • ¼ cup sugar-free chocolate chips
  • Berries for serve, optional

Instructions

    1. First gather all of the ingredients you will need for this recipe.
    2. Next, preheat your oven to 400F and line an 11-inch sheet pan with baking paper.
    3. Then, in a mixing bowl, beat almond milk, eggs, butter, and vanilla.
    4. Beat these ingredients until everything is combined well.
    5. Next, you will fold in almond flour, coconut flour, and baking powder.
    6. Mix well until the batter is mixed well and somewhat smooth.
    7. Once you have a smooth batter, place it aside to rest for 5 minutes.
    8. Next, you will spread the batter evenly onto a sheet pan.
    9. Sprinkle with chocolate chips and bake for 12-15 minutes.
    10. Cool the pancakes for 15 minutes before cutting and serving.

Notes

These partivluar pancakes were baked for exactly 13 minutes and came out looking like this. if you want your pancakes more golden ,simply bake them for a few minutes more.

Nutrition Information:
Yield: 12 Serving Size: 1 /12 of recipe
Amount Per Serving: Calories: 68Total Fat: 4.7gSaturated Fat: 1.1gCholesterol: 55mgSodium: 34mgCarbohydrates: 3.5gNet Carbohydrates: 1.7gFiber: 1.7gSugar: 0.4gProtein: 3.4g

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