Easy Low Carb Almond Flour Sheet Pan Pancakes
These almond flour sheet pan pancakes are delicious, low carb and great for meal prep breakfasts. You can store them in the fridge or freezer and pull them out for easy breakfasts – they’re even a great easy snack idea! If you’re looking for more yummy and wholesome morning meals, try our lemon almond flour muffins, granola with chocolate chips, South African rusks, or yogurt with chia seeds. And if you prefer a quick smoothie for breakfast, you can’t go wrong with any of these delicious smoothies…
It’s been over a decade now that I’ve been experimenting with almond flour, and this recipe for almond flour sheet pancakes is one of my favorites of all time.
When I was first told to cut out gluten many moons ago, I couldn’t have dreamed that I would someday be able to eat delicious baked breakfasts and indulge in my sweet tooth every weekend again. But after years of baking with almond flour, I now know that anything is possible, from muffins to cookies to sheet pan pancakes.
I love pancakes, but then again, is there anyone who doesn’t? There’s something about the open canvas of pancakes, the ability to add whatever toppings you feel like (or have in the fridge). And making pancakes has never been easier than using a sheet pan recipe.
Ever since I discovered this method, I can’t imagine a world where I ever go back to standing by the oven for hours flipping!

What is Almond Flour?
Almond flour is a coarse powder made from blanched and peeled almonds that have been ground or processed. No other ingredients are involved. Almond flour is a wonderful substitute for wheat flour in baking and can be used easily in most baked goods.
Why Make Sheet Pan Pancakes with Almond Flour?
The reasons for choosing to use almond flour instead of wheat flour vary from person to person, but the most common reasons for the switch are:
- A diet lower in carbohydrates (low-carb, keto, etc.)
- A gluten-free diet (for medical reasons, to avoid inflammation, etc.)
- A diet lower in refined grains (more whole food)
Ingredients for Almond Flour Sheet Pan Pancakes

Plus toppings! I am a chocolate-lovin’ lady and chocolate chips are almost always my first choice. Get creative and have fun with it, though! Nuts, berries and other fruit all work deliciously.
How To Make Almond Flour Sheet Pan Pancakes
Making almond flour sheet pan pancakes is as simple as mixing all the ingredients in a bowl, pouring the batter in a sheet pan, and baking at 350° for 15 minutes. You can use one bowl, but add and mix the dry ingredients before adding and mixing the wet ingredients.




Top with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a delicious, healthy and whole food breakfast.

Avoiding Eggs?
These whole wheat sheet pan pancakes without dairy or eggs are easy and delicious! They use whole wheat flour instead of almond flour. If you want a recipe with almond flour that is also vegan, use the almond flour recipe above and substitute the eggs with flaxseed eggs (instructions in the whole wheat vegan recipe).

Almond Flour Sheet Pan Pancakes
Ingredients
- 3 cups almond flour
- 2 tbs coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 cup almond milk or milk of choice
- 1/2 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup chocolate chips optional
Instructions
- Set your oven to 350°F (175°C) and grease a sheet pan or line it with parchment paper for easy cleanup.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder and salt.
- In the same bowl, shift some of the flour mixture to the side to make a little space almost like a hole on one side. Add the eggs to the hole area, then whisk them. Then add and mix the rest of the wet ingredients – milk, vanilla, maple syrup and melted coconut oil. Try to mix the wet ingredients with themselves before fully mixing everything in the bowl together.
- Mix all ingredients. The batter may seem a little solid, but it cooks nicely.
- Spread the batter evenly across a sheet pan prepped with parchment paper. Use a scraper spatula to flatten and smooth the surface.
- Sprinkle optional toppings like chocolate chips all over the pan.
- Place the sheet pan in the preheated oven and bake for 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (You can check around 12 minutes just to be safe.)
- Allow the pancakes to cool slightly before cutting them into squares or rectangles for serving.
- Top with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a delicious, healthy and whole food breakfast.
Thank you for sharing and participating at SSPS 347. See you at #348 Hope you had a fun Valentine’s Day. Looking delicious and tempting.
Thanks Esme! When they come out hot they are extra tempting! And really taste nice for almond flour.