Sheet Pan Pancakes
Low-Carb Pancakes made in the oven on a sheet pan – no flipping on the griddle necessary.
Servings 12 servings
Calories 304kcal
Equipment
- 18x13 Sheet Pan
Ingredients
- 1 cup nut milk (we used macadamia nut milk)
- 1 tsp lemon juice
- 5 large eggs
- 6 tbsp butter, melted
- 1/4 cup Low Carb Sugar Substitute
- 10 drops liquid stevia
- 2 tsp vanilla extract
- 3 cups almond flour
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1/2 tsp pink himalayan salt
- 1/4 cup Keto Chocolate Chips
- 1/4 cup fresh blueberries
- 1/4 cup pecans, chopped
Instructions
- Preheat oven to 425°F and line an 18×13 baking sheet with parchment paper.
- Stir lemon juice into milk and let sit for 10 minutes.
- Once curdled (as shown in video) whisk in the eggs, melted butter, erythritol, stevia and vanilla until fully incorporated.
- Add the flours, baking powder, and salt and whisk until fully incorporated switching to a spatula when necessary. The batter should be thick and smooth.
- Pour into the prepared baking sheet and use a spatula to spread it out evenly.
- Top each third with chocolate chips, blueberries, pecans, or your favorite low carb toppings.
- Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
- Cut into 12 slices. Enjoy with butter, low carb maple syrup, whipped cream, or your favorite toppings.
- Best stored in a zip top bag in the fridge up to one week.
- Note: Nutrition may vary depending on the toppings you use!
Notes
Net Carbs: 5g
Serving Size: 1 Piece
Yields: 12 Pieces
Serving Size: 1 Piece
Yields: 12 Pieces
Nutrition
Calories: 304kcal | Carbohydrates: 9g | Protein: 10g | Fat: 28g | Fiber: 4g