Baked pancakes

There are so many pancake recipes out there. Here are some others, but this is the one I make the most. One pan is plenty for 2 or 3 people, make multiple pans for groups. Make ahead for the fridge or freezer. These do not have an eggy flavor like so many others do.

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  • 3 large eggs
  • 1/2 cup sour cream
  • 2 tbsp sweetener
  • 1 tsp baking powder
  • 1/4 cup almond flour
  • 2 tbsp butter
  • You can add cinnamon, vanilla, blueberries, peanut butter and other add ins to make them better. A little maple extract makes great “McGriddle” sandwiches.


  • Heat oven to 425 degrees.
  • Mix all ingredients, except butter into a blender or with a stick blender. Mix until smooth.
  • Place butter in a 9″ x 12″ cake pan and place in oven.
  • Melt the butter for 3-5 minutes or until the butter is bubbling in the bottom of the pan. Remove from oven. (the hot pan/butter is the key to this)
  • Pour the batter gently over the hot butter and return to oven.
  • Bake for 15-17 minutes, until pancake is golden and puffed.
  • After baking, cut the pancake into 4 and serve. (Actually make 6 decent slices)

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