Description
Fluffy, low-carb pancakes baked on a sheet pan, perfect for a busy breakfast.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix together the almond flour, coconut flour, baking powder, and salt in a large bowl.
- Whisk together the eggs, almond milk, melted butter, and vanilla extract in another bowl.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Allow the pancakes to cool slightly before slicing into squares.
Notes
Serve with sugar-free syrup, fresh berries, or whipped cream. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 200mg
Keywords: keto, pancakes, breakfast, sheet pan, low carb