For those following a keto diet, low-carb diet, or simply trying to reduce their sugar intake, finding satisfying breakfast options can sometimes be a challenge. Regular pancakes are typically high in carbs, making them unsuitable for these dietary needs. However, this recipe for keto sheet pan pancakes offers a delicious and convenient solution. These fluffy, low-carb pancakes are made in a sheet pan, making them perfect for easy meal prep and a grab-n-go option for the whole family.
Why Sheet Pan Pancakes?
The beauty of this recipe lies in its simplicity and convenience. Instead of slaving over the stove, flipping individual pancakes, you can bake one large pancake in a sheet pan. This method saves time and effort, especially when cooking for a crowd. Moreover, these pancakes store well in both the fridge and the freezer, making them ideal for meal prepping a week's worth of healthy breakfasts.
Allergy-Friendly and Flourless
What sets this keto pancake recipe apart is that it doesn't even require any low-carb flours like almond flour or coconut flour. This makes it a fantastic allergy-friendly option for those with nut or coconut sensitivities. Instead, the recipe relies on a combination of eggs, egg white protein powder, and a few other simple ingredients.
Ingredients and Preparation
Here's what you'll need to make these delicious keto sheet pan pancakes:
- Eggs (large)
- Egg white protein powder
- Low-carb milk (almond or hemp milk recommended)
- Butter (melted)
- Sweetener (Stevia, Swerve Granular, or Allulose)
- Sour cream (or dairy-free cream cheese/canned coconut milk for a dairy-free option)
- Vanilla extract
- Baking powder
- Salt
- Optional toppings: sugar-free chocolate chips, berries, nuts, etc.
Instructions:
- Prepare the pan: Preheat the oven to 325 degrees F (or 400ºF if using almond flour). Line a 9x13 inch (or 11x17 inch) baking sheet pan with parchment paper or a Silpat mat, or grease it well.
- Whip the egg whites: Place your egg whites in a stand mixer with a teaspoon of vinegar and whip until stiff peaks form. This should take about 10-15 minutes. Set aside.
- Blend the batter: Place the egg yolks in a blender with the wet ingredients (sour cream, melted butter, vanilla extract) and then add the remaining dry ingredients (sweetener, baking powder, salt). Blend until incorporated and a smooth batter forms. Alternatively, you can use a food processor or an electric hand mixer.
- Combine wet and dry ingredients: With the stand mixer on low speed, slowly pour in the egg yolk mixture until it's all incorporated into the egg whites.
- Pour and bake: Pour the pancake batter into your prepared pan and spread evenly.
- Add toppings: Sprinkle the top with your favorite keto-friendly toppings, such as sugar-free chocolate chips, berries, or nuts.
- Bake: Bake on the middle shelf of the preheated oven for 25-30 minutes (or 12-15 minutes at 400ºF if using almond flour), or until a toothpick or skewer inserted in the center comes out clean.
- Cool and serve: Let the pancakes cool for at least 10 minutes before cutting them into squares and removing them from the pan.
Tips and Variations
- Dairy-Free: For a dairy-free option, swap the sour cream with dairy-free cream cheese or canned coconut milk.
- Sweetener: Feel free to swap the stevia or Allulose with your preferred low-carb sweetener. Liquid Allulose helps with texture.
- Nut-Free: If you want a nut-free version, you can try using coconut flour pancakes, but remember to scale up the recipe by 25%.
- Flavor variations: Get creative with your toppings and add-ins! Blueberries, raspberries, pumpkin spice, cinnamon, or sugar-free chocolate chips are all excellent choices.
- Blending: While you can whisk the ingredients together in a bowl, using a blender or food processor makes it extra easy and helps whip air into the batter for a fluffier consistency.
- Preventing sticking: Both greasing and lining your sheet pan with parchment ensures that your pancakes won’t stick.
- Sweetness: If you are sensitive to the coconut flavor, I suggest using extra sweetener and additional flavor such as an extra teaspoon of vanilla extract.
Serving Suggestions
These keto sheet pan pancakes are delicious on their own, but they can be elevated with a variety of toppings. Some popular options include:
Read also: Easy Low-Carb Cheese Crackers
- Whipped cream and berries
- Melted butter
- Sugar-free maple syrup
- Sugar-Free Nutella
- Natural peanut butter
- Unsweetened Greek yogurt
- Almond butter
- Whipped coconut cream
- Fresh strawberries
Storage Instructions
Store leftover pancakes in an airtight container in the fridge for up to 5 days or freeze them for up to 3 months.
Nutritional Information
Each sheet pan keto pancake contains approximately 1.9 grams of net carbs. Keep in mind that your choice of toppings will affect the final carb count.
Please note that nutritional information is provided as a courtesy and is calculated using MacGourmet software. It's always best to independently calculate nutritional information based on the specific products you use.
Read also: Keto Calorie Counting: A Detailed Guide
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