Colorful Rainbow Almond Flour Sheet Pan Pancakes
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0.0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 pancakes
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Cuisine
American, International
Colorful Rainbow Almond Flour Sheet Pan Pancakes
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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!
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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
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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.
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