These Low Calorie Sheet Pan Pancakes are just 134 calories per slice, and they come with lots of yummy toppings to add. I like to have 3 servings of these for just 402 calories, but you can choose how many you want to have.

Ingredients You’ll Need

Olive Oil Spray
2 cups all-purpose flour
¼ cup All-Natural Zero Calorie Sugar (or regular sugar)
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cup unsweetened almond milk
2 large eggs
4 tablespoons melted coconut oil (or butter)
1 teaspoon vanilla extract

Low Calorie Sheet Pan Pancakes

Healthy Sheet Pan Pancake Meal Plan and Storage

Meal Prep – To meal prep, make sheet pan pancakes as instructed, then cool completely. Cut out squares of parchment paper to fit between each pancake, and add single servings (1-3 pancakes) to meal prep bags or containers.
Storage – Will hold for 5 days in the fridge and a month in the freezer.
Reheating – Add to a baking sheet and add to a warm oven (200-250 degrees) for 20-30 minutes while you get ready in the morning. You can also microwave for 1-3 minutes, and add to a toaster oven.

Low Calorie Sheet Pan Pancakes Recipe

More Yummy Low Calorie Recipes:

Low Calorie Sheet Pan Pancakes

Lose Weight By Eating

These Low Calorie Sheet Pan Pancakes are just 134 calories each, so you can have 2-3 if you like!

The calories and nutrition is based off the pancakes without toppings, but I have added nutrition for the toppings so you can make healthy decisions.

Special Tip: If you want to add more protein to the recipe, remove 1/2 cup of the flour for the recipe and replace it with vanilla or unflavored protein powder.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings servings

Calories 134 kcal

Equipment

sheet pan

Ingredients

Olive Oil Spray
2 cups all-purpose flour
¼ cup All-Natural Zero Calorie Sugar or regular sugar
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cup unsweetened almond milk
2 large eggs
4 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract

Optional Toppings:

5 strawberries (sliced) (adds 5 calories per serving)
⅓ cup blueberries (adds 2 calories per serving)
⅓ cup raspberries (adds 2 calories per serving)
⅓ cup diced peaches (adds 3 calories per serving)
¼ cup mini chocolate chips (adds 17 calories per serving)
¼ cup white chocolate chips (adds 18 calories per serving)
¼ cup dried coconut (adds 11 calories per serving)

Instructions

Preheat the oven to 425 degrees, and spray a sheet pan with olive oil.
In a large bowl add the flour, sugar, baking powder, and salt. Mix together.
Add in the milk, eggs, melted coconut oil, and vanilla extract. Whisk together until just combined.
Pour the pancake batter onto the prepared baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula to even out the batter.
Add your desired toppings (if using) to the top.
Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
Allow the pan to cool slightly, then slice the sheet pan pancake into 12 equal portions (2 cuts lengthwise, and 3 cuts widthwise)
Serve warm with syrup and your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 134kcalCarbohydrates: 16.5gProtein: 3.3gFat: 6.1gSaturated Fat: 4.3gCholesterol: 31mgSodium: 182mgPotassium: 100mgFiber: 0.7gSugar: 0.2gCalcium: 63mgIron: 1mg

Keyword Healthy Baked Pancakes, Low Calorie Sheet Pan Pancakes

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