Breakfast

Sheet Pan Pancakes is for Breakfast, Dessert.

Sheet Pan Pancakes takes 10 minutes to prepare.

Sheet Pan Pancakes takes 15 minutes to cook.

Sheet Pan Pancakes makes 9 servings.

The ingredients for Sheet Pan Pancakes are:

1 tsp Lemon Juice 'Real Lemon' 100% juice
8 fl%20oz Elmhurst Milked Almonds (Unsweetened) (by JEDAKEL)
1 tsp Vanilla Extract
5 serving Vital Farms Pasture-Raised Eggs
6 tbsp Kerry's Gold Pure Irish Grass-Fed Butter (Unsalted)
3 cup nature's eats blanched almond flour
2 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
3 tsp Baking Powder, Rumford Aluminum Free (by GREATNANA)
12 tsp Sweetener, Swerve Granular (by KINSPAPPY)

Here is how you make Sheet Pan Pancakes:

bake for 10-13 min @ 425 F degrees in a 13 x 16 sheet pan lined with parchment paper. Curdle the nut milk & lemon juice for 10-15 min first, then add the remaining ingredients in order & wisk.Serving Size: makes 9-12 squaresNumber of Servings: 9Recipe submitted by SparkPeople user MSBCOOKN.

The nutritional information for Sheet Pan Pancakes is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 341.3

• Total Fat: 30.2 g
• Cholesterol: 122.8 mg
• Sodium: 250.5 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 4.7 g
• Protein: 12.1 g

The dietary needs meet for Sheet Pan Pancakes is Gluten Free