Everyone has heard of the ketogenic diet, but are you currently following it? If not, have you ever thought of starting? The ketogenic diet is a very low-carbohydrate, high-fat diet that turns your body into a fat-burning machine. It’s amazing what your body can do when it’s in this state! It’s also known as the keto diet.
When you make pancakes at home, you will find that it is nice to have some sort of heat source, even if it is only a little, to keep the pancakes soft and make them taste better. Over time I have tried various methods of heating my pancakes – from baking them in the oven to the fan, the microwave, the toaster, the base of my electric kettle, etc. What I really wanted was some sort of heat source that I could use on the pan, to make my pancakes not only look better on my kitchen counter, but also to make them taste better.
I’ve been experimenting with low carb and keto diets lately, and I’m really happy to announce that I’ve discovered a way to make pancakes that taste like regular pancakes! Just like regular pancakes, the Keto pancakes are fluffy and moist, and they’re not super-thick and heavy like some of the most popular keto recipes. I’m still working on the best cooking method, and I will continue to tweak and expand this recipe to make it perfect.
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It’s never been simpler to make keto pancakes for a large group. These keto sheet pan pancakes are light, fluffy, and buttery. Enjoy a keto breakfast dish that takes less than 30 minutes to prepare, is great for meal prep, and has just 2 grams of net carbohydrates per serving.
Pancakes are one of the simplest breakfast dishes to make. To make the pancake batter, whisk together all of the ingredients and cook each pancake on the griddle.
When you’re cooking for a party and find yourself standing next to the stove, batch after batch of pancakes, it may be a little extra work. It takes time, and the first batches may get cold as you rush to get everything on the table at the same time.
Make this extremely simple gluten-free sheet pan pancakes recipe that is cooked in the oven instead of flipping pancake after pancake! What’s the greatest part? They have a similar flavor to fried pancakes but are ready in less time.
I’m so happy I found a quick and easy method to cook a big batch of pancakes with little effort: keto sheet pan pancakes! Rather of pan-frying the pancake batter, you bake it all at once in a sheet pan, producing a big batch of fluffy and soft low-carb pancakes in no time.
Pancakes on a Keto Sheet Pan! You won’t have to worry about a pan that’s either too cold or too hot all of the time, sloppy flipping, burned bottoms, or early batches being cold while attempting to get everything on the table at the same time.
Keto Sheet Pan Pancakes Ingredients
This easy pancake recipe asks for just a few keto-friendly ingredients, as well as your choice of tasty toppings. Everything you’ll need to get started is listed below:
- Eggs — This recipe calls for five eggs to provide structure and bind all of the components together. You avoid an eggy flavor, be sure to use room temperature eggs. Eggs are also a good source of protein.
- Almond Flour — Because almond flour is produced from almonds, it is a great gluten-free alternative to refined white flour. Choose a very fine blanched almond flour for the finest outcomes.
- Coconut Flour — Because it is low carb, grain-free, and rich in fiber, coconut flour is one of my favorite flours to use in baking.
- Sweetener — I used Erythritol in this recipe, although Monk Fruit sweetener or Allulose would also work.
- Almond Milk — Because coconut flour is so absorbent, this recipe calls for a lot of liquid. You may use whatever milk you want, but I like unsweetened almond milk.
- Butter — provides richness, moisture, and a wonderful buttery taste to the dish. For a sweet keto pancake, use unsalted butter; for a savory keto pancake, use salted butter.
- Vanilla Extract — Vanilla is a necessity in this recipe. Make use of one of the finest vanilla extracts available.
- Baking powder adds fluffiness to these keto pancakes.
- Toppings — The sheet pan pancakes are great plain or with a drizzle of sugar-free maple syrup, but we prefer to top ours with fresh fruit and chocolate chips.
TIP: Sift all of the dry ingredients before combining them with the liquid ingredients for the fluffiest sheet pancakes.
How To Make The Best Keto Pancakes In A Sheet Pan
This pancake batter comes together quickly and easily by following a few basic steps. The full printable recipe is at the bottom of this page, but here are the most important steps:
- Begin by whisking together the wet components for a few minutes until a frothy consistency is achieved.
- The dry ingredients may then be added and mixed. Just be careful not to overmix it.
- Allow the batter to cool for 5 minutes before pouring it onto the sheet pan and smoothing it up with a rubber spatula.
- Choose your garnishes! It’s enjoyable to change things around. Maybe half a pan with one topping and the other half with a different one. Even better, divide into quarters and choose four favorites!
- Preheat oven to 350°F and bake for 12-15 minutes, or until firm, golden brown, and aromatic.
What Should You Serve With Keto Sheet Pan Pancakes?
I usually simply eat a cooked pancake on its own since it’s full enough. It’s best served hot with a cup of coffee. So delectable! On the other hand, this baked pancake pairs well with a variety of breakfast toppings. Here are a few tempting alternatives:
These low carb oven cooked almond flour sheet pan pancakes have so many possibilities. They’re versatile, easy to make, and delicious. You may end yourself making them on a weekly basis. They’re well worth the money!
How to Make the Best Pancakes in a Sheet Pan
- Use new baking powder since old baking powder loses its characteristics over time and may not help the dough rise.
- Avoid overbaking the sheet pan pancakes; otherwise, you’ll get dry pancakes, which no one likes! I bake mine for 12–15 minutes every time, and they are always excellent.
- Allow your gluten-free pancakes to cool for at least 10 minutes before cutting them into 16-20 squares and removing them from the pan. If your pancakes’ edges cling to the pan, run a knife around them to loosen them.
- If you don’t want to use coconut flour, add additional almond flour and an extra teaspoon of vanilla essence, then test your batter before putting it in the oven to make sure it’s sweet enough.
How Should I Store Leftovers?
Even though it seems unlikely that there would be any leftovers from this delectable dish, here are the best storage options:
- Any leftover pancake squares should be frozen in an airtight container with parchment paper between each pancake square.
- In the fridge: Grain-free cooked pancakes may be kept in the fridge for up to five days.
You may reheat pancakes in a toaster, toaster oven, or microwave if you want to eat them right away.
Is it possible to make these Paleo?
I understand that some of you are just paleo and aren’t attempting to be keto. If that’s the case, you may either sweeten the pancakes with maple syrup or decrease the coconut milk to 1 cup by adding approximately 4 tablespoons of maple syrup to the batter.
This sheet pan pancake recipe has how many carbs?
Each keto pancake on a sheet pan contains 5 grams of net carbohydrates. The toppings you select will influence the carb count of your low carb breakfast. Whipped cream and a few low-sugar berries are the perfect accompaniment to this dish.
Variations on Low Carb Sheet Pan Pancakes
You may add 1 cup of berries to the batter if you want to try other fruits. Blueberries, raspberries, strawberries, and blackberries, as well as a combination of them, work well in this dish.
Fresh or frozen berries? I like fresh berries since the cooking time is very short. Frozen berries, on the other hand, may be used if they are small enough. Otherwise, they may not have enough time to thaw the batter that surrounds them completely.
To make these pancakes even more moist, replace the almond milk with full-fat canned coconut milk.
Are you looking for more breakfast ideas? Consider the following:
It’s never been simpler to make keto pancakes for a large group. These keto sheet pan pancakes are light, fluffy, and buttery. Enjoy a keto breakfast dish that takes less than 30 minutes to prepare, is great for meal prep, and has just 2 grams of net carbohydrates per serving.
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Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius and line a 13 by 18 inch sheet pan with parchment paper. Set aside the sides that have been greased.
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Using an electric mixer, beat together eggs, unsweetened almond milk, melted butter, and vanilla extract in a large mixing dish. Mix for 1-2 minutes, or until the mixture is foamy.
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Continue mixing until smooth, adding the dry ingredients: almond flour, coconut flour, sweetener, baking powder, and a sprinkle of salt. Do not over-mix the ingredients. Allow approximately 5 minutes of resting time for the batter to thicken as the coconut flour absorbs the liquid.
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Pour the batter into the pan that has been prepared. Spread the batter evenly using a spatula. Shake the pan to ensure that the batter is distributed evenly.
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Bake for 15 to 20 minutes, or until the middle of the pancakes is springy to the touch and the sides are golden brown.
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Remove the pancakes from the oven and brush the tops with melted butter.
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Allow a few minutes to cool before cutting into 12 (medium) or 16 (small) squares.
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Warm with butter, low-carb pancake syrup, fresh berries, or a nut butter of your choice.
Nutritional Information
Per-serving amount
How do we figure out how much food to eat?
The USDA Food Database nutrition information was used to calculate these nutrition facts. Our nutrition data are correct, but please double-check if you’re using other items. Because fiber and sugar alcohols do not increase blood sugar, they are subtracted from the net carb amount.
Keywords: sheet pan pancakes, keto pancakes
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FAVORITES OF READERS
The whole recipe may be found on the recipe card below. These recipes were created by readers who enjoyed this article:
Every single one of us has had the experience of waking up in the morning and realizing we are not feeling well / hungry / full / etc., and rushing to prepare breakfast in hopes that we’ll figure out how to fix whatever problem we are having. Pancakes are the top of the totem pole when it comes to foods to make in large quantities when you aren’t feeling well, and they are a great way to use up all those vegetables from the weeknight vegetable chopping session.. Read more about keto pancakes and let us know what you think.
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This article broadly covered the following related topics:
- healthy sheet pan pancakes
- sheet pan pancakes
- sheet pan pancakes with pancake mix
- keto pancake syrup
- keto pancake topping
