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    Home » Breakfast and Brunch Recipes

    Almond Flour Sheet Pan Pancakes

    Published: Mar 15, 2021 · Modified: Aug 15, 2023 by Jennifer Brown · This post may contain affiliate links · 20 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.

    How to store the pancakes

    Leftover pancakes can be covered with plastic wrap, or stored in an airtight container in the refrigerator for up to 5 days.

    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 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!

    Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!

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    NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.

    Recipe

    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 7 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 minutes mins
    Cook Time 20 minutes 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: 120kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 128mg | Potassium: 17mg | Fiber: 2g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 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!

    You can also check out my web stories for this Almond Flour Sheet Pan Pancakes recipe!

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    Reader Interactions

    Comments

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    1. Diana

      August 23, 2023 at 4:37 am

      So delicious

      Reply
      • Jennifer Brown

        August 26, 2023 at 10:42 am

        Glad you liked it!

        Reply
    2. KB

      August 19, 2023 at 10:11 am

      Great recipe and I love how easy and healthy this is! I dropped fresh raspberries and blueberries over the top before baking instead of the cinnamon swirl. I doubled the recipe using a 15x27 pan and it turned out perfect!

      Reply
      • Jennifer Brown

        August 26, 2023 at 10:44 am

        I love that you added fresh fruit to the batter, sounds delicious!

        Reply
    3. Natalie

      January 03, 2023 at 9:40 pm

      Made this for my son today and he loved it! So light and fluffy. We followed recipe and then added blueberries to the pan before baking. Definitely a recipe that will be made in our house every weekend! Thank you!

      Reply
      • Jennifer Brown

        January 06, 2023 at 11:31 am

        You're welcome! I'm glad he enjoyed it!

        Reply
    4. 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
    5. 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
        • Simran

          January 29, 2023 at 12:11 pm

          This was such a great and easy recipe! Better than I even expected and the whole family loved it! Thanks for posting it. I used a combination of soy milk and leftover canned coconut milk and used ghee for the cinnamon swirl!

          Reply
          • Ginette I.

            May 21, 2024 at 8:09 pm

            I made these tonight for dinner and they came out delicious! I added freeze dried raspberries to the swirl and everyone loved it! We usually want pancakes but don't have the time. Now thanks to this recipe, pancakes are moving into the weeknight menu!! Thank you for sharing!

            Reply
    6. 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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