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Keto Sheet Pan Pancakes (Almond Flour)
Indulge in fluffy, almond flour pancakes baked to perfection on a sheet pan, offering a delightful twist on a classic breakfast favorite!
Ingredients:
– 2 cups almond flour
– 1/4 cup coconut flour
– 1 tsp baking powder
– 1/2 tsp sea salt
– 4 large eggs
– 1/2 cup unsweetened almond milk
– 2 tbsp coconut oil, melted
– 2 tbsp maple syrup (or keto-friendly sweetener)
– 1 tsp vanilla extract
– Fresh berries for topping
Directions:
1. Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. Add eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined.
4. Pour the pancake batter onto the prepared sheet pan and spread it evenly.
5. Bake for 15-20 minutes until the pancakes are set and lightly golden.
6. Remove from the oven and let it cool slightly before slicing into squares.
7. Serve warm with fresh berries on top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: ~220 per serving | Servings: 8 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
#PaleoBreakfast #AlmondFlour #SheetPanMeal 🥞🍓🌰