How To Make Sheet Pan Pancakes | Keto + Paleo Recipe

How To Make Sheet Pan Pancakes | Keto + Paleo Recipe

Learn how to create keto and paleo-friendly Sheet Pan Pancakes. Almond flour, coconut flour, eggs, almond milk, cinnamon, and vanilla extract make these simple baked pancakes.

Keto sheet pan pancakes are ideal for meal prep or feeding a crowd because they are simple to prepare and eliminate the trouble of flipping pancakes over the burner.

Before baking in the oven, this breakfast takes only five minutes to prepare. And you can expand on this to make different varieties depending on what you have on hand or what you want to eat.

For example, half of the pancake bake was easy by simply adding sliced strawberries. On the opposite side, I let my kid add her preferred toppings – raspberries, blueberries, etc.

How To Make Sheet Pan Pancakes

I’m showing you how to make keto and paleo-friendly sheet pan pancakes. Now, these are essentially baked pancakes. So instead of standing at the stove making your pancakes one by one, we’re are going to pour the batter onto a sheet pan, bake them in the oven into one big pancake, and then cut them into individual servings.

So this is a great approach to pancakes if you’re doing meal prep or if you’re cooking for a crowd. And because so many of you have been requesting keto and paleo recipes lately, I was sure to make this recipe both grain and gluten-free.


The ingredients needed to make Sheet Pan Pancakes are;

  • 1.5 cup almond flour (superfine)
  • a quarter cup of coconut flour
  • 2 tablespoons powdered baking soda
  • 2 tsp cinnamon powder
  • Monk fruit, 1/4 cup
  • a half teaspoon of salt
  • 6 quail eggs
  • 1.25-1.5 cups almond milk, unsweetened
  • 1 tbsp extract de vanilla
  • Optional add-ins include strawberries, blueberries, raspberries, and chocolate chips.


  1. Preheat the oven to 425°F and prepare a half sheet pan with parchment paper.
  2. Combine all ingredients in a large mixing bowl, except the stir-ins. Combine all ingredients in a large mixing bowl until you have a beautiful, thick pancake batter.
  3. Using a rubber spatula, carefully transfer the batter to the prepared baking sheet and gently spread it out.
  4. Choose your favorite topping! It’s enjoyable to switch things up. Perhaps half a pan with one topping and the other half with a different one. Better still, divide into quarters and choose four favorites!
  5. Preheat oven to 350°F and bake for 12-15 minutes, or until golden brown and aromatic.
  6. Cut the pancakes into 12 servings and serve with your favorite toppings.


Serving: 1pancake | Calories: 150kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 360mg | Potassium: 33mg | Fiber: 4g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg

Sheet Pan Pancakes Making Procedures

Step 1

So to get started with Sheet Pan Pancakes preparation, I’ve got my oven preheating at 425 degrees Fahrenheit, and I’m lining a rimmed baking sheet with parchment paper. This is technically half of a sheet pan, which is 18 by 13 inches.

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Now, I didn’t have a big sheet of parchment paper, so I’m using two smaller sheets. And you know what? This is a great example of figuring out how to make whatever you have on handwork.

Then for my batter, everything is just going to go into one big bowl. So this recipe starts with one and a half cups of superfine almond flour, which is rich in protein and healthy fats.

Three-quarters of a cup of coconut flour is also high in protein and rich fiber. Then two teaspoons of baking powder. That’s going to make our pancakes nice and fluffy—two teaspoons of cinnamon. And then I have a quarter cup of Monk Fruit Sweetener, an all-natural calorie-free sugar.

Step 2

So for anybody who’s on a keto diet, you are probably already familiar with this. I am using the Lakanto brand, a mix of Erythritol and Monk fruit. It’s great because it sucks one for one with granulated sugar. So if you’re baking or if you’re making pancakes, it’s a really easy swap.

If you did not want to use this sugar substitute, you could use any granulated sugar you prefer. I’ve also made this recipe with Maple syrup, which still uses the same measurements and tastes great. So you have lots of options here.

Next, I have half a teaspoon of kosher salt and six eggs. Now, I know six eggs may seem like a lot of eggs, but whenever you’re working with coconut flour, you’ll see that it’s very absorbent. So you need to have a higher ratio of liquid ingredients to the dry ingredients.

This is why many people like to use coconut flour when they’re making higher fat, higher protein, lower carb recipes. Then I have one and a half cups of unsweetened almond milk or any milk you prefer would work here.

If you wanted something with even more fat, you could do coconut milk or full-fat dairy milk, and finally, a tablespoon of vanilla extract. Then I’m just going to mix this all together until I have a nice thick batter. And you’ll see, as you continue to mix, it gets fluffy and a little bit stale.

Step 3

It’s going to look like a traditional pancake batter. If it seems too thick, you could always add another splash of milk. You want it to be thick but pourable from here. I will carefully transfer this onto my prepared baking sheet, and I like to even out the top. You’re going to see it may not reach the sides of the pan.

That’s okay. You want to get it as close as you can and spread it out as evenly as you can. Then from here, you get to choose your toppings, and you really can do anything you love. We are a big fan of fresh fruits and nuts, and my kids are always looking for chocolate chips.

So what I’m going to do here is half the pan. I’m doing some nice thinly sliced strawberries, and then on the other half, I’m doing a combination of raspberries, blueberries, and a sprinkle of chocolate chips.

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And I’ve mentioned them before. But for those of you who want to keep this super keto-friendly, you can look for a stevia-sweetened chocolate chip.

It cooks up pretty quickly, and you’re going to know it’s done because it’s going to be lightly Golden Brown over the top. It will have set through, and your kitchen will smell fragrant and delicious.

Once the pancakes are cool enough to handle, I just cut them into twelve pieces, and then they’re ready to be enjoyed. You can stack a couple up and top them with your favorite toppings. I love them.

Step 4

With a little bit of almond butter over the top, you could do a little Maple syrup. And if you wanted to make them for meal prep, I let them cool completely. Then transfer them into an airtight container, layering a thin piece of parchment paper between each layer.

They will happily last in the fridge for up to a week this way, and you could freeze them for months. I cannot wait for you all to give this recipe a try. It is so easy, so fun, and so delicious.