Sheet Pan Pancakes (Low Carb | Gluten-Free | Sugar-Free)

Sheet Pan Pancakes (Low Carb | Gluten-Free | Sugar-Free)

No flipping required for perfectly light and fluffy pancakes. These keto, low carb. gluten-free, sugar-free sheet pan pancakes, make a deliciously easy breakfast or brunch, for any day of the week.

Delightfully Oven-Baked…

I LOVE pancakes, but I’m not the biggest fan of flipping them. Over the years, my flipping skills have come on heaps and bounds, but in general, I definitely prefer baking my pancakes. This way they are stress-free and effortless to make, and result in perfection every single time.

I make this recipe on a very frequent basis. My kids go crazy for them and the whole batch is devoured in minutes. I know that there are some people who think pancakes should are a weekend treat, but because this recipe is just SO easy to make (and super low carb), I think they are superb breakfast for any day of the week!

Simply, whisk up the ingredients, transfer the batter to a greased and lined sheet pan, and wait 15 minutes for the oven to work its magic.

Amazing Add-Ins…

These Sheet Pan Pancakes are amazingly versatile! Even though you can have them plain (which is truly wonderful by the way), you can also go a little crazy with them. Fold in some berries (blueberries, raspberries or chopped strawberries), sugar-free chocolate chips or some nuts to the batter before baking it, and enjoy every mouthful!

Endless Toppings…

Pancakes can be topped with pretty much anything (and even work well with a lovely side of crispy bacon). Some popular toppings include:

More Breakfast Recipes You Might Like…

Chocolate Waffles

Strawberry Coconut Breakfast Bars

Almond Butter Breakfast Muffins

Peanut Butter & Jelly Breakfast Bars

Sheet Pan Pancakes

No flipping required for perfectly light and fluffy pancakes. These keto, low carb. gluten-free, sugar-free sheet pan pancakes, make a deliciously easy breakfast or brunch, for any day of the week.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Keyword: keto, low carb, pan, pancakes, sheet
Servings: 6
Calories: 150kcal
Author: Anna – everydayketorecipes

Ingredients

  • 200g (2 cups) almond flour
  • 50g (¼ cup) granulated sweetener (Erythritol / Monkfruit)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 eggs room temperature
  • 180g (¾ cup) soured cream (sour cream in the U.S) room temperature
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 180ºC/ 350ºF. Grease and line the bottom of a 23x33cm (9×13”) sheet pan.
  • In a mixing bowl, combine the almond flour, sweetener, baking powder, baking soda and salt together. Set aside.
  • In a separate mixing bowl, whisk the eggs, soured cream and vanilla extract together.
  • Whisk the wet ingredients and dry ingredients together, until smooth.
  • Transfer the batter into the prepared sheet pan and bake for 15-17 minutes, until lightly browned on top.
  • Cool for 2-3 minutes in the pan.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  6
Calories:  150
Fat:  12.9g
Carbohydrates: 4.3g
Fiber:  1g
Net Carbs:  3.3g
Protein: 5.7g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels. 



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