I can never say no to old fashioned pancakes, served with a generous drizzle of maple syrup. However, I’m always too lazy to make them frequently, lol. Because it takes a fair bit of time to be standing in front of the cooker hob and flipping pancakes one by one. Like many families, we only have a regular sized frying pan in the kitchen and it’s impossible to do several pancakes all at once. Just imagine the amount of work if you’re making pancakes for a big family. 😯

Today, I’m sharing a low carb keto pancake recipe that is super easy and quick to make. Just spread the pancake batter over a 10″ x 14″ baking tray or sheet pan and pop it into the oven. Yes, no more waiting and flipping!

For this keto pancake, I’ve used frozen raspberries, blueberries and almond slices as toppings. You can of course change to whatever you prefer.

Some tasty combinations that I’ve tried previously

• 40g cocoa powder + unsweetened chocolate chips
• unsweetened chocolate chips + pecans or walnuts
• raspberries + almonds
• strawberry + cream cheese
• blueberries + cacao nibs

If you’re not on a low carb diet, you can also include bananas, dates and dried fruits.

There are endless possibilities so go ahead and mix and match.

When the pancake is out of the oven, you can see that the berries have popped. Set it aside to cool before cutting and portioning it.

This one tray of pancake is good for 10 servings. As it’s made with almond flour and coconut flour, I’d say it’s quite substantial as compared to regular pancakes so 1-2 slices like this is really good enough to fill you up. You won’t need a stack, lol.

And before you tuck into the pancake, drizzle some sugar-free maple flavoured syrup over. I highly recommend Pyure Organic Maple Flavored Syrup which you can get from iHerb. Yums!

Tags: keto bakingketo recipelow carb recipetray pancake