I’ve been trying to get the right mix the last few months of sheet pan pancake. I made some big mistakes in the beginning by swapping half the almond flour with tiger nut not realising the carb load. This combination is an adaption from recipe linked below but I’ve used Lupin and Pea protein to up the nutrition and not always so heavily rely on almond flour. Lactose free cream because I’m lactose intolerant but I find that Pea protein and lupin flour are a bit drier compared to almond flour so this addition makes it more moist. It also binds better. Half is sprinkled with blueberries and the other half of the chocolate chips. It’s very light and fluffy and smells like a wonderful cake when it’s baking!
Depending on what I fancy, I either serve it just with a couple of tablespoons of maple Farms maple syrup or some chopped up berries and a dollop of yoghurt..
The whole pan is nine individual servings. I’ve removed the polyol sugars from the calculation. As I’m in the UK, I measured out all my ingredients based on the cup equations. If you want to do the same protein & nut flour blend in cups you’d have to split down the listing for almond flour and coconut flour.
1201 Cal – 14.7 g carbs – 72.6 G protein – 90.8 g fat
1 serving Nutrition with blueberries 133 cal – 1.6g carbs – 8.1g protein – 10.1 g fat
1299 cal – 10.6 g carbs – 74.9 G protein – 99.4g fat
1 serving Nutrition with chocolate chip 144 Cal – 1.2g carbs – 8.3g protein – 11g fat
28g Your health store Lupin flour
28g Seba Garden Almond Flour
38g PULSIN Pea Protein
9g The Groovy Food Company Organic Coconut Flour
Teaspoon (5g) Dr. Oetker Baking Powder
50g brown Monkfruit Sweetener (Groovy Keto brand)
15g erythritol & stevia mix
3x Medium (50g) Eggs, Whole, Raw
80g Arla Lactofree Cream
Level teaspoon (5ml) Taylor & Colledge Fairtrade Organic Vanilla Bean Extract
45g Sainsbury's Frozen Blueberries
24g Mrs keto Dark chocolate baking chips (sweetened with xilotol)
28g Country Life Salted Butter
60ml Plenish Organic Almond milk (this brand has no added oils or sugars). It’s just water almonds and salt.
by Gracey888
1 Comment
Measure out all your ingredients ready. You want to melt the butter but let it cool down before you add it to the wet . I used a vitamix to blend all of the wet ingredients first until frothy.. Once blended add the dry ingredients, blend again, but don’t overblend. Leave it to sit for a few minutes to thicken. I didn’t use any baking parchment. I just sprayed a small oven dish lightly with olive oil and a little tiny bit of butter leftover & brushed the pan. Pour the batter into the dish . Sprinkle with blueberries on one side and chocolate chips on the other . Bake on 180 C / 356 F for 18 minutes. Let it cool a bit before cutting and serving (don’t do what I did because I couldn’t wait. I was so hungry and some of it collapsed because it hadn’t fully set)!!
https://www.lowcarbspark.com/keto-sheet-pan-pancakes/#wprm-recipe-container-44994
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