Discover the vibrant and nutritious Rainbow Almond Flour Sheet Pan Pancakes, a gluten-free breakfast delight packed with colorful fresh fruit. Enjoy easy prep with no flipping required and savor fluffy, low-carb goodness perfect for any morning gathering!
Sheet pan pancakes are perfect for entertaining. They are easy to make (no flipping or burning!) and deliciously enjoyed by all! We look forward to making these easy almond flour sheet pan pancakes for our guests because we can spend time with the people we love without having to stand over a stove and cook!
We feel good about serving these almond flour sheet pan pancakes to our guests because they are as nutritious as they are delicious. These sheet pan pancakes are guaranteed to provide you a solid breakfast to start the day off right!
I wanted to make my sheet pan pancakes extra special for my kids to celebrate all the springtime fun, so we added fresh fruit in the colors of a rainbow to our favorite pancakes recipe. Now I don’t think I can have these easy pancakes any other way. Fresh fruit and pancakes topped with maple buttery syrup. What’s not to love about that?
Ingredients
To make this easy almond flour sheet pan pancakes recipe, you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- almond flour
- baking powder
- sweetener
- salt
- almond milk
- eggs
- melted butter
- vanilla extract
- fresh fruit, finely chopped in the colors of a rainbow – I used strawberry, orange, banana, kiwi and blueberries.
- powdered sweetener (optional)
- maple syrup sweetener (optional)
How to make rainbow almond flour sheet pan pancakes
- Pre-heat the oven to 425 degrees.
- Add the dry ingredients and whisk together, then using a hand mixer or whisk add in the wet ingredients and combine fully.
- Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
- Using a spoon, create a rainbow shape in the batter. Fill-in the shape with the finely diced fruit starting with strawberries then oranges, bananas, kiwi, and blueberries to form a rainbow.
- Bake for 15 to 20 minutes until golden brown.
- Allow to cool and sprinkle over powdered sweetener and whipped cream for the clouds, if desired. Cut into 12 squares.
- Serve warm with butter, maple syrup, and/or extra fresh fruit.
How do I store almond flour sheet pan pancakes?
This recipe yields a decent amount of pancakes. Here are the best ways to store the leftovers (if there are any!):
- In the freezer: Freeze any leftover pancake squares in an airtight container, placing a piece of parchment paper between each pancake square.
- In the fridge: You can also store grain-free baked pancakes in the fridge for up to five to six days.
And when you are ready to enjoy them again; simply reheat pancakes in a toaster, toaster oven, or microwave.
Enjoy! We hope you enjoy this easy almond flour sheet pan pancakes recipe as much as our little tribe has time and time again. Please leave us a star review and comment if you enjoyed this recipe!
If you love this recipe, check out…
- Sheet Pan Pancakes, Valentine’s Edition
- Simple Cottage Cheese and Brown Sugar Protein Pancakes
- The Best Blender Blueberry Oatmeal Pancakes (No Dairy + Gluten-Free!)
- Rainbow Mini Bagel Fruit Bites Lunchbox
- Easy Flip Flop Pancakes (Fun Summer Idea for Kids!)
Colorful Rainbow Almond Flour Sheet Pan Pancakes
- GFGluten-Free
- KKeto
- LCLow Carb
- SFSugar Free
- VGVegetarian
Ingredients
- 2½ cups almond flour
- 1 tsp baking powder
- ¼ cup sweetener, or 1 tbsp honey
- ½ tsp salt
- 3 large eggs
- 6 tbsp melted butter
- 1 tsp vanilla extract
- fresh fruit, finely chopped in the colors of a rainbow , strawberry, orange, banana, kiwi and blueberries.
- whipped cream, for the clouds of the rainbow
- maple syrup sweetener , optional for serving
- powdered sweetener , optional for serving
Instructions
- Pre-heat the oven to 425 degrees.
- Add the dry ingredients and whisk together, then using a hand mixer or whisk add in the wet ingredients and combine fully.
- Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
- Using a spoon, create a rainbow shape in the batter. Fill-in the shape with the finely diced fruit starting with strawberries then oranges, bananas, kiwi, and blueberries to form a rainbow.
- Bake for 15 to 20 minutes until golden brown.
- Allow to cool and sprinkle over powdered sweetener and whipped cream for the clouds, if desired. Cut into 12 squares.
- Serve warm with butter, maple syrup, and/or extra fresh fruit.
Equipment
- 1 half sheet pan
Did you make this recipe? Don’t forget to tag thetastefultribe on instagram @thetastefultribe if you try this fun and festive rainbow almond flour sheet pan pancakes recipe. We love seeing your version of the recipe! You can also post your pictures to our facebook page!
