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Colorful Rainbow Almond Flour Sheet Pan Pancakes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 pancakes
Course: Dessert , Breakfast , Snacks
Cuisine: American , International

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

Instructions

    Cup of Yum
  1. Pre-heat the oven to 425 degrees.
  2. Add the dry ingredients and whisk together, then using a hand mixer or whisk add in the wet ingredients and combine fully.
  3. Spray a half-size baking sheet with baking spray and pour the pancake batter onto the pan, spreading evenly.
  4. 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.
  5. Bake for 15 to 20 minutes until golden brown.
  6. Allow to cool and sprinkle over powdered sweetener and whipped cream for the clouds, if desired. Cut into 12 squares.
  7. Serve warm with butter, maple syrup, and/or extra fresh fruit.