Easy Gluten Free Fluffy Baked Pecan Pancake Recipe
In the realm of breakfast delights, few things rival the satisfaction of biting into a warm, fluffy pancake, so I made this Easy Gluten Free Fluffy Bake Pecan Pancake.
Whether you enjoy them with a drizzle of sugar free maple syrup or topped with fresh berries, pancakes can be a quick morning staple when you bake them.
This low carb and gluten free baked pancake uses my special low-carb baking mix instead of whole wheat flour so they are high in fiber and not a bit of gluten!
I will walk you through making my easy fluffy pancakes step-by-step with photos, give you tips, substitutions and answer frequently asked questions.
Keep reading and find out how you can get breakfast on the table quickly when you bake it, and go over how to meal prep for busy mornings!
Fried Pancakes vs. Baked Pancakes
Pancakes have been a culinary tradition for centuries, with evidence of their existence dating back to ancient Greece and Rome.
These PAN cakes were cooked on large, flat stones or griddle pans over an open flame.
One circle or two at a time, they were cooked until the tops bubble then flipped to finish cooking.
Just like in times past, it takes a while to make up a whole bunch of these round flat pancakes, so I found a way to streamline the process by using an oven.
I still enjoy the traditional method of frying individual pancakes in a pan, but sometimes I need to save time so baking pancakes on a sheet pan is how its done.
Baking helps to create a large number of pancakes simultaneously, which is an ideal method for feeding a crowd or meal prepping for the week.
Additionally, oven-baked pancakes tend to cook more evenly, resulting in a uniform golden-brown hue and fluffy texture throughout.
Low Carb Baking Mix vs. Krusteaz Mix
Traditional pancake mixes like Krusteaz pancake mix contains the following ingredients: Enriched bleached all purpose flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dextrose, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, defatted soy flour, soybean oil, buttermilk.
Not only am I avoiding wheat, but also preservatives and sugar, so making my own was the best option.
My low carb baking mix includes almond flour, coconut flour, flaxseed meal, collagen and a thickener of glucomannan or xanthan gum.
It produces a perfect pancake that can be customized to be plain, with fruits or nuts and even turned into savory pancakes with herbs, meat and or cheese.
What you will need to make my Gluten Free Low Carb Baked Pancake
- Low Carb Baking Mix or see note for substitution
- Monk fruit blend/or any granulated sweetener
- Powdered stevia
- Cinnamon
- Sea Salt
- Baking powder
- Large eggs
- Unsweetened almond milk
- Heavy whipping cream
- Vanilla extract
- Maple extract, or additional tsp of vanilla
- Chopped pecans
Let’s make this Gluten Free Baked Pancake
Preheat your oven to 350°F and grease an 8×8 baking dish. Set aside.
In a small bowl whisk the low carb baking mix, granulated sweetener, powdered stevia, cinnamon, sea salt, and baking powder set aside.
In a large mixing bowl, with a wire whisk, mix up the eggs, unsweetened almond milk, heavy cream and extracts well until smooth.
Now while whisking the wet ingredients, slowly add in the dry ingredient mixture and mix until combined.
It will thicken up and become a thick pancake batter.
Now fold in your additions of chopped pecans, or frozen fruit.
Pour batter into your prepared pan and spread it evenly.
Bake in your 350F oven for 30 minutes or until golden brown and springs back when pressed.
Once you remove it from the oven, let it sit for 10 minutes then serve up.
I love mine smeared with butter and topped with a drizzle of maple syrup like my own Keto Sugar Free Maple Syrup.
So many toppings can be used on your gluten free baked pancake like fresh berries, additional nuts or a dollop of sugar free whipped cream and lemon zest.
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 92 |
| % Daily Value* | |
| Total Fat 7g | 7% |
| Saturated Fat 2.4g | 12% |
| Cholesterol 80mg | 27% |
| Sodium 43mg | 2% |
| Total Carbohydrate 2g | 0% |
| Dietary Fiber 1.3g | 1% |
| Total Sugars 0.3g | |
| Protein 5.6g | |
| Vitamin D 11mcg | 53% |
| Calcium 37.5mg | 3% |
| Iron 1mg | 2% |
| Potassium 66mg | 1% |
Tips, Substitutions, and FAQs
- Increase the protein of this great gluten free baked pancake recipe when you add in a scoop of protein powder to the batter. You will need to also add in another egg to absorb the additional powdered ingredient.
- Try different flavors of extracts to jazz up your baked pancake. It is left up to the own maker’s inspiration which makes this such a versatile ingredient. Try orange extract paired with sliced almonds, or extra vanilla with chocolate chips added.
- Double the recipe and make in a 9×13 pan for a crowd or meal prep to stay on track.
- Scoop the pancake batter into mini muffin tins for little hands to eat them on-the-go. Kids go crazy over little pancakes they can dip in a sauce.
- Make this baked pancake savory when you add in some shredded cheese and ham. Try some herbs with roasted vegetables or keep it plain to top with your favorite gravy.
- This baked pancake is also a great toast alternative if you struggle to find a low carb gluten free bread you like. I enjoyed mine with some butter and keto jelly with my morning coffee.
Can I use a regular pancake mix like Gluten Free Krusteaz Buttermilk Pancake Mix instead of a low-carb baking mix? Yes, you can use a regular pancake mix but need to follow the instructions given on the package to prepare the batter with one cup of pancake mix. Once it is prepared, follow the recipe as listed to bake your pancake up.
Can I substitute the low carb baking mix with raw ingredients instead of making up the mix? Yes, you can substitute 1 cup of the baking mix with 1/3 cup coconut flour, 1/3 cup almond flour, and 1/3 cup flaxseed meal. It will be missing the collagen and glucomannan, but it will still work out.
Can I replace the pecans with anything else? Yes, you can omit the pecans altogether and fold in some frozen fruit or go savory and fold in some cheese and bacon bits. As long as you keep with the same amount of additions it will work out. If you want to add a little more, consider sprinkling on top of the batter for baking so the batter holds together well.
Can I freeze leftover sheet pan pancakes for later? Yes, you can freeze leftover sheet pan pancakes by placing them in a single layer on a baking sheet and freezing until solid. Once frozen, transfer the pancakes to a resealable plastic bag and store in the freezer for up to three months. It is best to wrap each individual one with plastic wrap or place a piece of wax paper in-between each, so they do not stick to each other.
How can I make these pancakes dairy-free? You can make these pancakes dairy-free by using coconut milk instead of heavy cream, or possibly cashew milk as it is thicker than almond milk. That is the only substitution to make it dairy free and it turns out great!
Can I use a waffle maker instead of baking these pancakes in the oven? Yes, you can use a waffle maker to cook the pancake batter instead of baking it in the oven but you will need to add a few tablespoons of melted butter or coconut oil to the batter. This extra oil added to the recipe is what makes waffle recipes different from pancake recipes. Make sure you grease the waffle iron well. You will need to check them after the steam stops or lessens as this is when they would be done.
Can I use baking soda instead of baking powder in this recipe? Baking powder is a combination of baking soda, cream of tartar, and a dry acid, whereas baking soda is a single chemical compound (sodium bicarbonate). Both are leavening agents used to help baked goods rise but you need the baking powder in this recipe to get the fluffy rise you are looking for.
What other ways can I use this baked pancake recipe? You can make all sorts of delicious treats with this recipe! Try pancake muffins when you scoop 1/3 cup batter into a greased muffin pan and bake for 20 minutes. Top them with fruit before baking or prepare a fruit topping to dip the little pancake cups in.
Baking gluten-free, low-carb pecan pancakes using my low carb baking mix is a delicious and nutritious way to enjoy this beloved breakfast classic.
When you follow this step-by-step guide, you can create golden-brown pancakes with quality ingredients that the whole family will love.
Weekend brunch or simply treating yourself to a savory pancake breakfast can be quickly made with this excellent recipe for Gluten Free Baked Pancakes!
Easy Gluten Free Fluffy Baked Pecan Pancake Recipe
Equipment
- 8×8 square baking pan
- Large Bowl
- small bowl
- Whisk
Ingredients
- 1 cup Low Carb Baking Mix or see note for substitution
- 3 Tbsp monk fruit blend/or any granulated sweetener
- 1/4 teaspoon powdered stevia
- 1 teaspoon ground cinnamon
- 1/4 teaspoon of salt
- 2 teaspoons baking powder
- 3 Large eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350F and grease an 8×8 square pan.
- In a small bowl whisk the dry ingredients of low carb baking mix, granulated sweetener, stevia, cinnamon, salt and baking powder. Set aside.
- In a large bowl whisk eggs, almond milk, heavy cream, vanilla extract and maple extract.
- Now add the combined dry ingredients slowly while whisking. Whisk until incorporated then fold in the chopped pecans.
- Spread evenly in your prepared 8×8 greased pan and bake for 30 minutes.
- Cool 10 min in pan before cutting into 9 pieces.
- Top with butter and some sugar free maple syrup.
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 slice | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 92 |
| % Daily Value* | |
| Total Fat 7g | 7% |
| Saturated Fat 2.4g | 12% |
| Cholesterol 80mg | 27% |
| Sodium 43mg | 2% |
| Total Carbohydrate 2g | 0% |
| Dietary Fiber 1.3g | 1% |
| Total Sugars 0.3g | |
| Protein 5.6g | |
| Vitamin D 11mcg | 53% |
| Calcium 37.5mg | 3% |
| Iron 1mg | 2% |
| Potassium 66mg | 1% |
Nutrition
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