Pancakes Sheet Pan KETO (Carolyn)

Keto Sheet Pan Pancakes

These easy keto sheet pan pancakes will be the highlight of your morning. Great for meal prep and they come together in 30 minutes. Made with almond flour so they are totally grain-free.

Servings15

Calories221kcal

Ingredients:

• 5 large eggs
• 1 cup almond, coconut, or hemp milk
• 6 tablespoon butter, melted and cooled
• 2 teaspoon vanilla extract
• 3 cups almond flour
• 6 tablespoon Swerve Sweetener
• 2 tablespoon coconut flour (can sub another ⅓ cup almond flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅓ cup sugar-free chocolate chips (or blueberries, nuts and banana extract)

Instructions:

• Preheat the oven to 400F and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.
• In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
• Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
• Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
• Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
• Serve with butter and your favorite low carb pancake syrup.

Expert Tips

While you can simply whisk the ingredients together in a bowl, using a blender or food processor makes it extra easy. It also helps whip air into the batter for a fluffier consistency. You do need to make sure your blender or processor can handle the volume of batter.

Both greasing and lining your sheet pan with parchment ensures that your pancakes won’t stick. They come up very easily from the pan and can be served almost right away.

Nutrition

Serving: 1serving = 1/15th of recipe | Calories: 221kcal | Carbohydrates: 7.5g | Protein: 7.5g | Fat: 18.7g | Fiber: 4.2g

By Carolyn Ketchum of All Day I Dream About Food

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