These Keto Sheet Pan Pancakes are perfect to feed a big family just like mine! You’ll love that these foolproof pancakes are ready in under 30 minutes!
I’ll be honest I’m not very enthusiastic when it comes to making breakfast during the week. Mornings can be hectic and anything I make for breakfast needs to quick and easy! My go-to are these easy Keto Bacon Egg Cups, Keto Breakfast Roll Ups, and these Keto Sheet Pan Pancakes.
Until recently I would only make these pancakes or waffles on the weekends. Making keto sheet pan pancakes are a total time saver and the kids LOVE them! No one can even tell that I’m actually making grain-free keto pancakes!
More keto Recipes You’ll love
Keto Ricotta Pancakes
Easy Low Carb Lemon Bars
Sheet Pan Pancakes – Easy to prep and the cleanup is minimal!
Love that sheet pan pancakes are easy to customize too! I made these keto pancakes with sugar-free chocolate chips but you can also make them with sugar-free sprinkles, or blueberries, raspberries, and even strawberries. You can also choose to create sections and add a variety of flavors at once!
How To Make Keto Sheetpan Pancakes
Ingredients:
3/4 cup coconut or almond milk
4 medium eggs
4 tbsp butter *For dairy-free use coconut oil.
1 1/2 tsp vanilla extract
2 cups almond flour
2 tbsp coconut flour
1/2 tbsp baking powder
1/4 cup sugar-free chocolate chips
Pinch of sea salt
Instructions:
1. Preheat oven to 400F and prepare a 9×13 sheet pan by lining with parchment paper and grease.
2. In a large bowl, beat coconut milk, eggs, butter, a pinch of sea salt and vanilla extract.
3. Now fold in the coconut flour, almond flour, the baking powder. Mix until smooth.
4. Spread the mixture evenly over the prepared baking sheet. Top with chocolate chips.
4. Bake in the preheated oven for 15 minutes. Allow to cool in the pan for five minutes before cutting into squares and serving.
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KETO SHEET PAN PANCAKES
Equipment
- sheet pan
Ingredients
- 3/4 cup coconut or almond milk
- 4 eggs
- 4 tbsp butter *For dairy-free use coconut oil.
- 1 1/2 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 tbsp baking powder
- 1/4 sugar-free chocolate chips
- Pinch of sea salt
Instructions
- Preheat oven to 400F and prepare a 9×13 baking sheet by lining with parchment paper and grease.
- In a large bowl, beat coconut milk, eggs, butter, a pinch of sea salt and vanilla extract.
- Now fold in the coconut flour, almond flour, the baking powder. Mix until smooth.
- Spread the mixture evenly over the prepared baking sheet. Top with chocolate chips.
- Bake in the preheated oven for 15 minutes. Allow to cool in the pan for five minutes before cutting into squares and serving.
Notes
Net Carbs: 2 Net Carbs Per Serving
