By The Toasted Pine Nut
25-Min Lemon Blueberry Sheet Pan Pancakes (made with almond flour)
9 steps
Prep:10minCook:15min
Sheet Pan Pancakes are loaded with lemon flavor and studs of juicy blueberries. Made with almond flour and topped with a sweet glaze.
Updated at: Sat, 23 Nov 2024 21:35:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
41
Low
Glycemic Load
6
Low
Nutrition per serving
Calories201.6 kcal (10%)
Total Fat15.2 g (22%)
Carbs13.6 g (5%)
Sugars11.6 g (13%)
Protein4.3 g (9%)
Sodium253 mg (13%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Grease a half sheet pan (18″ x 13″) with butter and set aside.
Step 3
Whisk together the melted butter, lemon zest and juice, eggs, and coconut sugar.
Step 4
Once combined, add the almond flour, baking powder, and salt. Whisk again until combined.
Step 5
Pour the batter into the half sheet pan and spread it out evenly.
Step 6
Sprinkle the top with the blueberries.
Step 7
Bake for 15 minutes until the edges are golden brown and the top is set.
Step 8
Allow the Lemon Blueberry Breakfast Bake to sit for 5 – 10 minutes and then cut into 12 squares.
Step 9
Optional but fun: whisk together melted butter, lemon juice, agave, and vanilla (see notes below).
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