Low Carb Blueberry Sheet Pan Pancakes
Pancakes might be easy to make, but you can make them even easier and faster with this Keto sheet pan pancake recipe. Breakfast is ready in about 30 minutes, and you only spend about 5 of those minutes in the kitchen. Quickly whip up the batter in a bowl, pour the batter into a sheet pan, and add your favorite frozen berries on top. Just make sure they’re unsweetened! Your oven does all the cooking for you so you don’t have to stand over a hot stove. Now, you have time to meal prep other Keto breakfast recipes or you can simply relax!
How to Make It
Step 1
Turn on an oven to preheat to 350 F (180 C) and line a small sheet pan with parchment paper. In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, and salt to break up any lumps. Make a well in the center of the dry ingredients and crack the eggs. Add drops of liquid stevia, vanilla extract, and almond milk to the bowl. Whisk everything together.
Step 2
Melt the butter, then whisk this into the batter as the final ingredient. If you find the batter is still too thick, you can add more almond milk or even water. Pour the batter into your prepared sheet pan and spread it out with a spatula until the batter is even. Then, sprinkle the frozen blueberries across the top of the batter.
Step 3
Bake the sheet pan pancakes in your oven for 25 minutes or until done. The edges of the pancakes will be lightly golden, and a toothpick test should come out clean. Let the pancakes cool for 5-10 minutes before slicing them into servings. Each slice of pancake is one serving.
Ingredients
- Almond flour
2 cup
- Coconut flour
0.5 cup
- Baking powder
0.5 tsp
- Salt
0.25 tsp
- Raw egg
3 large
- Liquid stevia
16 Drop
- Vanilla extract
0.5 tsp
- Almond milk
2 cup
- Butter, unsalted
2 tbsp
- Blueberries, frozen, unsweetened
0.75 cup