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Easy gluten-free fluffy baked pecan pancake recipe.

Easy Gluten Free Fluffy Baked Pecan Pancake Recipe

www.melissaraecarr.com
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.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Breakfast, dairy free breakfast, gluten free, gluten free breakfast, keto, keto breakfast
Cuisine American
Servings 8 servings
Calories 92 kcal

Equipment

  • 8x8 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 8x8 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 8x8 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%
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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 number 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!

Nutrition

Calories: 92kcal
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