Paleo & Keto Sheet Pan Pancakes

5 from 3 votes

Cooking pancakes for a crowd has never been easier with these baked Paleo & Keto Sheet Pan Pancakes. They are fluffy and delicious, with only 5 grams of net carbs!

Prep Time2

Cook Time13

Total Time15

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 236kcal

Ingredients

1 1/2 cup blanched almond flour
3/4 cup coconut flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp sea salt
6 large eggs
1 1/4 cup full-fat coconut milk or more, if needed
1/4 cup ghee melted and cooled
2 tsp vanilla extract
10 drops liquid stevia* omit or see notes if you are not keto
Optional add-ins: berries, chocolate chips, nuts, etc

Instructions

Preheat oven to 425 degrees F and line an 18x13 baking sheet with parchment paper.
Mix all ingredients (except optional add-ins) until a smooth and creamy batter forms. If the batter is too thick, add more coconut milk until it reaches the right consistency. The batter should be a bit thicker than traditional pancake batter.
Pour into the prepared baking sheet and use a spatula to spread it out evenly.
Top with your favorite optional toppings, if using.
Bake for 10-13 minutes, or until a toothpick inserted into the center comes out clean.
Cut into 12 slices. A pizza cutter works well for this purpose.
Enjoy with your favorite toppings! I love sour cream, coconut cream, fruits, nut butter, cinnamon, and/or keto maple syrup.

Notes

*You can replace stevia with 3-4 tablespoons of maple syrup, and reduce coconut milk to 1 cup if you are not on a low carb diet.

Nutrition