Grab a sheet pan and bake up this 4-in-1 Coconut Flour Pancake recipe to satisfy everyone’s taste buds!
Made with maple bacon, chocolate chips, fresh fruits, and almond butter, this recipe combines all your favorite pancake flavors. Perfect for everyone, there’s something even the pickiest of eaters can enjoy. Best part is, prep time is a cinch and there’s no need to worry about dropping a pancake mid-flip.
The base of this recipe combines coconut flour, eggs, and bananas for a fluffy pancake. For the toppings, ripe bananas and fresh strawberries add a natural sweetness with extra potassium and antioxidants. Bacon adds a savory twist, while dark chocolate and apple butter offer a tasty option for sweet tooths.
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To get started, use a food processor to blend together all the pancake ingredients. Pulse until smooth and then spread onto a greased baking sheet. Note: If using a small food processor, you may need to work in batches.
Next, smooth out the mixture into a single layer and use a toothpick to lightly draw an outline for four equal quadrants. Keep all sections uniform and use the outline as a cutting guide once the pancakes are finished baking.
Add the corresponding toppings to each quadrant and bake for 23 minutes. Remove from the oven and let it cool in the pan for five minutes. Sprinkle cinnamon on top of the almond butter section before serving.
Enjoy your pancakes warm and drizzle with maple syrup. You can store leftovers in the refrigerator for up to seven days.
4-in-1 Coconut Flour Sheet Pan Pancakes
4-in-1 Coconut Flour Sheet Pan Pancakes
Megan Olson- Food processor
- Baking sheet
For the Pancakes:
- 1 cup egg whites
- 6 large eggs
- 1 t vanilla extract
- 2 bananas, sliced
- 1 cup coconut flour
- ½ t baking powder
- ¼ t sea salt
- Coconut oil, for greasing
For the Toppings:
- ½ cup strawberries, sliced lengthwise
- ½ cup bananas, sliced
- 3 strips pasture-raised bacon, cooked
- 3 T mini dark chocolate chips
- 2 T almond butter
- 1 T coconut oil, melted
- 1 t cinnamon
- Preheat oven to 350°F and grease a baking sheet with coconut oil.
- To Make the Pancakes: Place the eggs whites, eggs, vanilla extract, and bananas in a food processor. Blend until smooth.
- Add the coconut flour, baking powder, and sea salt. Blend again until smooth.
- Pour the batter onto the prepared baking sheet and use a spatula to evenly spread into a single layer. Use a toothpick to lightly draw an outline for four equal sections.
- To Add the Toppings: Layer the fruit in three rows over one section, alternating between strawberries and bananas.
- Layer a second section with three strips of cooked bacon. Gently push the slices into the batter to set.
- Sprinkle the chocolate chips on top of a third section.
- For the fourth section, mix together coconut oil and almond butter in a ramekin. Place one spoonful on the right corner and another spoonful on the left corner of the designated space. Use a toothpick or chopstick to swirl the mixture.
- Bake for 23 minutes, or until an inserted toothpick runs clean from the center of the pancake.
- Remove from the oven and cool in the pan for five minutes. Sprinkle the almond butter section with remaining cinnamon and slice into four large pancakes. Serve and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut flour (Nutiva)
Cold pressed coconut oil (Viva Naturals)
Almond butter (Barney)
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