Keto sheet pan pancakes

Keto sheet pan pancakes recipe is easy and fast way to healthy and filling low carb breakfast or keto dessert.

Usually I don't eat breakfast, and I am not very inspired for cooking early in the morning. That's why I need fast and easy keto breakfast ideas. It's even better to prepare it day or two before. This keto recipe you can prepare in the evening and have it for two or three days. Just keep it in the fridge. If you manage avoid eating this keto pancakes the same day, you will be surprised how good they are the day after!

This is fantastic keto breakfast or dessert. I like to have it later in the evening or as my afternoon tea time keto snack.

Oven baked pancakes with berries

In this recipe I use mix of blueberries and red currants but you can use other berries or strawberries. Whatever is in season or whatever you have. All fresh berries will be great. I am using this mix because we have our homegrown.

Mosquitoes were having a real feast when I was picking this red currants. Literally, I gave my blood for it. You can probably just go to the store and buy some. As in this moment it is blueberry season and red currants are gone, I use fresh blueberries and frozen red currants.

Keto sheet pan meals recipes

Keto sheet pan meals recipes are huge hit in my family. I like to prepare the food in a sheet pan for so many reasons. As you probably know, I'm working mum with two little kids, so I always struggle with time. They need fresh and versatile food that has to be nutritious, of course. It's easier for me just to throw everything on a sheet pan and bake! Here you can see my recipe for pork chops for a busy family or my delicious recipe for tender pork chops with asparagus.

Ingredients for keto sheet pan pancakes

Almond flour or blanched almond meal ⅔ cup/80 g/2.82 oz

Coconut flour ⅓ cup/ 30 g/1.05 oz

Pinch of salt

Baking powder ½ tsp

Powdered cinnamon 1 tsp

Vanilla extract 1 tsp

Sweetener ⅓ - ⅔ cup of swerve or ⅓ - ⅔ cup of erythritol + 6 drops of liquid stevia

4 M eggs

Sour cream ⅔ cup/ 150 g/5.29 0z

Softened butter ¼ cup/50 g/1.76 oz

Berries (blueberries and red currants) 1.5 cup/190 g/6.7 oz

How to make it?

Combine almond flour, coconut flour, pinch of salt, baking powder, sweetener and cinnamon in dry mixture.

Beat the eggs and combine with dry mixture.

Add vanilla extract, sour cream and softened butter and mix it together in a blender, with immersion blender or with a hand whisk. Everything will be fine. Just whisk it to smooth mixture.

Pour the mixture on a sheet pan covered with a parchment paper.

Sprinkle berries with 1 teaspoon of low carb sweetener.

Distribute berries on top and bake in a preheated oven on 180C (356F) for 25 - 40 minutes or until baked.

Serve it hot or cold for keto breakfast or keto dessert.

I am sure your whole family will enjoy in this delicious lchf friendly breakfast. This keto oven baked pancakes are really nutritious and filling, but also very tasty. My whole family like it, and I serve it to my friends for our tea time or picnics. We are spending a lot of time in the garden and in the nature, so this keto sheet pan pancakes are real time saver for me. In so little time I can prepare the food for my kids that is a real nutritious treat!

I hope your family will like it too! If you like it, share it in your favorite social networks!

Ines <3

Keto sheet pan pancakes

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Keto sheet pan pancakes recipe is easy and fast way to healthy and filling low carb breakfast or keto dessert.

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Ingredients

• Almond flour or blanched almond meal ⅔ cup/80 g/2.82 oz
• Coconut flour ⅓ cup/ 30 g/1.05 oz
• Pinch of salt
• Baking powder ½ tsp
• Powdered cinnamon 1 tsp
• Vanilla extract 1 tsp
• Sweetener ⅓ - ⅔ cup of swerve or ⅓ - ⅔ cup of erythritol + 6 drops of liquid stevia (to your taste)
• 4 M eggs
• Sour cream ⅔ cup/ 150 g/5.29 0z
• Softened butter ¼ cup/50 g/1.76 oz
• Berries (blueberries and red currants) 1.5 cup/190 g/6.7 oz

Instructions

1. Combine almond flour, coconut flour, pinch of salt, baking powder, sweetener and cinnamon in dry mixture.
2. Beat the eggs and combine with dry mixture.
3. Add vanilla extract, sour cream and softened butter and mix it together in a blender, with immersion blender or with a hand whisk. Everything will be fine. Just whisk it to smooth mixture.
4. Pour the mixture on a sheet pan covered with a parchment paper.
5. Sprinkle berries with 1 teaspoon of low carb sweetener.
6. Distribute berries on top and bake in a preheated oven on 180C (356F) for 25 - 40 minutes or until baked.
7. Serve it hot or cold for keto breakfast or keto dessert.

Notes

This is the recipe for sheet pan 21 cm x 29 cm (8 inch x 11 inch).

Nutrition Information:

Yield: 12 Serving Size: 1/12
Amount Per Serving: Calories: 141Total Fat: 11.9gCarbohydrates: 4.46gNet Carbohydrates: 2.2gFiber: 2.26gProtein: 4.51g

This is for your information only, calculate your own macros with ingredients you use.