HOW TO MAKE SHEET PAN PANCAKES | keto + paleo recipe

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hello my friends it's danny and today
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 gonna 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 and my dear friends if
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so to get started i've got my oven
preheating at 425 degrees fahrenheit
and i'm lining a rimmed baking sheet
with parchment paper
now this is technically half of a sheet
pan which is 18
by 13 inches okay so i will link to the
exact pan
down in the description box below so you
know what i'm working with here
and you just want to lay a piece of
parchment paper over the top so nothing
sticks
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 just figuring out
how to make whatever you have on hand
work 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 super fine
almond flour which is rich in protein
and healthy fats
three quarters of a cup of coconut flour
also high in protein
and rich in 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 which is an all natural
calorie free
sugar so for anybody who's on a keto
diet you are probably already familiar
with this
i am using the la canto brand which is a
mix of erythritol
and monk fruit it's really great because
it subs 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 uses the same measurements still
and tastes really great so you have lots
of options here
next i have a half a teaspoon of kosher
salt
and then 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 a lot
of 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 really any milk you prefer would work
here if you wanted something with even
more fat
you could do a coconut milk or a 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 really
fluffy and a little bit thick 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'm going
to carefully
transfer this onto my prepared baking
sheet
and then i just like to even out the top
you're going to see it may not
reach the sides of the pan that's okay
you just 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 could do
anything that you love we are a big fan
of fresh fruits
and nuts and my kids are always looking
for the 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 and i've mentioned them before but
for those of you who really want to keep
this
super keto friendly you can look for a
stevia sweetened chocolate chip
a brand i really like is lily's i will
link to it down in the description
box below now i'm just going to pop this
right into the oven for 12
minutes 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 12 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 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 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
and when you do make sure to snap a
picture and tag me on instagram and
facebook
so i can see all of the clean and
deliciousness you're whipping up in your
very own kitchens
thank you so much for watching i'm danny
spees and i'll see you back here next
time
with some more clean and deliciousness
cheers
do you need me to test that one more
time this one one more tester
you want one okay
still good it's still good it hasn't
changed
delightful here i like that

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