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Home » Breakfast and Brunch Recipes

Almond Flour Sheet Pan Pancakes

Published: Mar 15, 2021 · Modified: Mar 12, 2022 by Jennifer Brown · This post may contain affiliate links · 12 Comments

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Light, fluffy, and made in just a fraction of the time! These almond flour sheet pan pancakes have a delicious cinnamon swirl and are perfect for feeding a crowd or those mornings you don't want to stand over the griddle! The recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.

Pancake squares on a white plate topped with cashew cream, berries, and honey.

Ever have those mornings where you're really craving pancakes but you just don't feel like standing over the hot griddle?

This oven baked pancakes recipe is for you!

The batter comes together just as quickly as any other pancake batter but instead of standing around your kitchen flipping pancake after pancake, the batter is simply poured into a sheet pan then baked in the oven!

How do sheet pan pancakes taste?

Since the pancakes are not cooked on the griddle or frying pan, the outside doesn't have that slight crispness.

The almond flour sheet pan pancakes are light, fluffy, and are more of a thin cake consistency!

For some added deliciousness, these oven baked pancakes call for a cinnamon swirl to be added to the batter before baking!

Ingredients

The ingredients for the pancakes on a white table.

Cashew Milk - Almond, walnut, pecan milk, or water can all be used instead. If using canned coconut milk, be sure to shake the can really well first.

Coconut Oil - If you're not a fan of coconut oil, butter can be used instead. Just keep in mind the recipe will no longer be dairy free or paleo.

How do you make pancakes in the oven?

Start by lining an 11x17 sheet pan with parchment paper. Alternatively you can also grease the bottom and sides of the pan really well.

Before beginning, make sure all the ingredients are at room temperature. This is very important because if your pancake mix is cold the cinnamon mixture will harden before you get a chance to swirl it around the batter.

In a small bowl, mix together the melted coconut oil, honey, and cinnamon until very well combined (photos 1, 2, 3, & 4). Set aside.

A collage showing how to make the cinnamon swirl sauce.

In a large bowl, whisk together the almond flour, salt, baking soda, eggs, honey, cashew milk, and lemon juice (photos 5, 6, 7, 8, 9, & 10).

Pour the pancake batter into the prepared sheet pan and use a spoon or spatula to evenly coat the bottom of the pan (photo 11).

A collage showing how to make the pancake batter.

Use a spoon to drizzle the cinnamon mixture over the batter (photo 12). Then lightly drag a toothpick through the batter to create a swirl effect (photo 13). Make sure the toothpick doesn't touch the bottom of the pan.

Place the sheet pan on the middle rack of a preheated oven and bake until a toothpick inserted into the center of the pancakes comes out clean. This should take anywhere from 15 to 20 minutes.

A sheet pan of pancakes alongside a plate of a few pancake squares.

Remove from the oven and use a pizza cutter or knife to cut the pancakes into fifteen evenly sized squares.

I love this cinnamon swirl pancake recipe with a big dollop of my homemade cashew cream, a drizzle of honey, and some fresh fruit!

Honestly though, these sheet pan pancakes will be a hit no matter how you decide to serve them!

Pouring honey on a plate of pancakes.

Here are more breakfast favorites for you to try!

  • Crustless Zucchini Quiche
  • Healthy Breakfast Sausage Patties
  • Spinach Mushroom Frittata
  • Almond Flour Zucchini Bread

If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

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Three sheet pan pancakes on a white plate topped with cashew cream, honey, and berries.

Almond Flour Sheet Pan Pancakes

by: Jennifer Brown
Light, fluffy, and made in just a fraction of the time! These almond flour sheet pan pancakes have a delicious cinnamon swirl and are perfect for feeding a crowd or those mornings you don't want to stand over the griddle! The recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
5 from 2 votes
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, brunch
Cuisine American
Servings 15 squares
Calories 120 kcal

Ingredients
  

Pancakes

  • 2 cups blanched finely ground almond flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 3 large eggs, at room temperature
  • 1 cup cashew milk, at room temperature
  • 1 Tablespoon honey
  • ½ teaspoon lemon juice

Cinnamon Swirl

  • 2 Tablespoons honey
  • 1 Tablespoon melted coconut oil (make sure it's not hot)
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 325F. Line an 11x17 sheet pan with parchment paper or grease the bottom and sides well.
  • In a small bowl use a spoon to mix together the cinnamon swirl ingredients. Continue mixing until the coconut oil and honey are fully combined. Set aside.
  • In a large bowl whisk together the almond flour, salt, and baking soda. Make a small well in the center of the flour.
  • Add the eggs, honey, cashew milk, and lemon juice. Whisk until all the ingredients are well combined.
  • Pour the pancake batter into the prepared sheet pan. Use a spoon or spatula to ensure the batter is evenly distributed in the pan.
  • Use the spoon to drizzle the cinnamon mixture all over the batter. Next, lightly drag a toothpick through the cinnamon mixture and batter to create a swirl effect. Make sure the toothpick doesn't touch the bottom of the pan.
  • Place the sheet pan on the center rack in the oven and bake for 18 to 25 minutes until the top is a very light golden color and a toothpick inserted into the center of the pan comes out clean.
  • Use a pizza cutter or knife to cut the pancakes into 15 equal sized squares.
  • Serve hot along with your choice of toppings.
  • Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.

Notes

  • Any nut milk or even water can be used instead of cashew milk. If using canned coconut milk, be sure to shake the can very well before measuring.
  • Butter can be used in place of coconut oil. 
  • To freeze the pancakes, use a piece of freezer paper to separate each pancake square. Store in a plastic bag or freezer safe container for up to 3 months. 
 
The nutritional values calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Calories: 120kcalCarbohydrates: 7gProtein: 4gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 128mgPotassium: 17mgFiber: 2gSugar: 4gVitamin A: 54IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Keyword almond flour sheet pan pancakes, cinnamon swirl pancakes recipe, oven baked pancakes recipe
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

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Light, fluffy, and made in just a fraction of the time! These almond flour sheet pan pancakes have a delicious cinnamon swirl and are perfect for feeding a crowd or those mornings you don't want to stand over the griddle! The recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.

Share this recipe with others!
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Reader Interactions

Comments

  1. Anna

    April 09, 2022 at 10:24 pm

    Can this be easily made the night before ? And reheated ?

    Reply
    • Jennifer Brown

      April 11, 2022 at 3:30 pm

      Yes it can!

      Reply
  2. Victoria

    June 01, 2021 at 8:38 am

    Can I use anything in place of lemon juice?

    Reply
    • Jennifer Brown

      June 06, 2021 at 1:10 pm

      Yes, you just need an acid to activate the baking soda. So lime juice, orange juice, or apple cider vinegar will all work.

      Reply
  3. Amanda

    May 08, 2021 at 9:49 am

    Yum! Both kids and I loved this recipe! I used almond milk bcz that’s what I had ready. Super easy and now we have breakfast made for a few more days!
    Thank you!

    Reply
    • Jennifer Brown

      May 10, 2021 at 9:29 am

      So glad to hear you and your kiddos enjoyed the recipe! Thanks for letting me know!

      Reply
      • Heather

        June 05, 2021 at 8:59 am

        Can you use flax or chia eggs instead of eggs? My daughter is highly allergic to dairy and eggs.

        Reply
        • Jennifer Brown

          June 06, 2021 at 1:11 pm

          I haven't made the pancakes with anything other than eggs, so I'm not sure. If you decide to experiment and substitute the eggs let us know how it turns out!

          Reply
          • Heather

            July 16, 2021 at 10:25 am

            I tried this recipe with the flax eggs and I added tapioca flour. It turned out absolutely perfect!!!

          • Jennifer Brown

            July 22, 2021 at 12:20 pm

            Glad to hear it Heather, thanks for letting us know!

    • Kim Walls

      November 20, 2021 at 9:43 am

      Is there something besides butter I could sub for the coconut oil? I have one that hates coconut, and even though we aren't dairy free, I'm trying to find ways to cut it.

      Reply
      • Jennifer Brown

        November 22, 2021 at 4:18 pm

        You can use refined coconut oil which has no flavor at all. Other than that, maybe ghee? Or you can omit the cinnamon swirl.

        Reply

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Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

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