Colorful Rainbow Almond Flour Sheet Pan Pancakes
- GFGluten-Free
- KKeto
- LCLow Carb
- SFSugar Free
- VGVegetarian
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!
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