Tag Archives: sheet pan

Sheet Pan Mixed Berry Clafoutis (No Added Sugar)

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Ooh-la-la! I really love my easy Mixed Berry Sheet Pan Clafouti recipe. My take on the famous French dessert is easy, it’s bursting with beautiful berries, has been “low carbed” with sweetener alternatives and a portion of the flour with almond meal. This berry sheet pan breakfast also features a good amount of protein thanks to six eggs in the recipe.  

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

For all these reasons and more, I declare my Clafouti in a sheet pan suitable for breakfast or brunch, any day!  Macros on a generous-sized serving come in at 250 calories, 12g fat, 24g carbohydrates, 4g dietary fiber, and 12g protein.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
Use berries . . . or another favorite fruit!

If you’ve never heard of clafoutis, it’s one of those French things. Clafoutis (the “S” is silent) is a baked dessert classically featuring black cherries (but most any fruit will work) arranged in a buttered dish and covered with a thick flan-like batter. It’s served slightly warm or room-temperature, with a dusting of powdered sugar or whipped cream.

My version is baked up in a sheet pan (actually a Jelly Roll Sheet Pan (10.5″ x 15″ x 1″), for a larger scale dish that can serve a big hungry family – or be meal-prepped to eat for breakfast, brunch or dessert throughout the week. This sheet pan clafoutis also freezes beautifully – just thaw out and warm up in the microwave on busy mornings.

The batter is pretty thin, it’s just eggs, flour (or gluten-free alternative), almond flour, and a low-carb sweetener that measures as a cup-for-cup for granulated white sugar. I really just see the atter as the binder to hold the berries together! You don’t need a mixer or blender to make it, in fact, that would over work the batter– all you need is a whisk. I’m in love with this kitchen-drawer space-saving Collapseable Whisk.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

PRO TIPS:

  1. Let batter rest for 20 minutes to prevent a rubbery final product
  2. Use a mesh tea strainer to sprinkle on powdered sugar.
  3. Cut into 6 large slices (1 per serving) or 12 slices (2 per serving), your preference.
  4. Freeze leftovers, cut into portions and then warm up on defrost button for about 45 seconds until thawed and lightly warm.

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
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Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.
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Sheet Pan Mixed Berry Breakfast Clafoutis (Lower Carb)
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

Based on a famous French dessert, but with mindful low-carb tweaks, this Berry Clafoutis makes a delicious brunch, breakfast or healthy dessert. It reminds me of a hybrid flan-pancake. Lower cal and lots of protein from eggs. Size up for a sheet pan to make a little more than the traditional recipe.

Course: Breakfast, brunch, Dessert
Keyword: blueberries, clafoutis, low carb, sheet pan
Servings: 6 Servings
Calories: 250 kcal
Ingredients
  • 6 large eggs
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • ½ cup baking sweetener 1:1 cup measuring equivalency, I used a stevia blend
  • ½ cup unbleached all-purpose flour or gluten-free alternative
  • ½ cup packed almond meal
  • 2 cups whole milk
  • Baking spray for baking sheet
  • 1 lb. mixed fresh berries such as blueberries, raspberries, blackberries, sliced strawberries (rinsed and dried) about 3 to 3.5 cups
  • 1/2 cup sliced almonds about 2 ounces
  • Optional Powdered sugar for dusting (I used a zero-carb powdered sweetener)
Instructions
  1. Preheat oven to 350F.
  2. In large bowl, crack open eggs and whisk smooth. Whisk in milk until incorporated.
  3. Next, whisk in sweetener, flour, almond meal and salt until smooth.
  4. Spray 10” x 15” “jelly roll” sheet pan with baking spray. Do NOT try to use a standard 9” x 13” low-rimmed sheet pan, it will be too small and overflow. As an alternative, you can use a 9” x 13” ceramic or glass baking dish with HIGHER sides (cooking time will need to be increased).
  5. Pour egg batter into pan. Gently scatter berries as evenly as possible on top of batter. Next, sprinkle on sliced almonds.
  6. Bake on center rack for 40 minutes, or until turning golden on top and set. If using the 9”x13” glass baking dish, the batter will be deeper, so add on 5 to 10 more minutes of cooking time (so 45 – 50 minutes cooking time).
  7. Remove from oven at let cool 5 minutes. Dust with powdered sugar or alternative, if desired. Cut into either 6 large squares or 12 smaller squares (2 smaller pieces per serving).
  8. Store leftovers in fridge for up to 3 days. Reheat in microwave for about 45 seconds.
Recipe Notes

Cranberry Orange Pecan Sheet Pan Pancakes |Low-carb, Paleo, Gluten-free

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Making Cranberry Orange Pecan Sheet Pan Pancakes is the perfect solution to holiday morning madness! Say goodbye to being sequestered in the kitchen, standing over a hot griddle flipping hot cakes endlessly while family and guests are having all the fun.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

Just whip up the cranberry pecan pancake batter in minutes (or even the night before) and pour into a rimmed baking sheet and pop into the oven for 25 minutes. After that, your work is done!  Easy pancake recipes using mix are one of my favorite Christmas morning breakfast ideas

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

I used a low carb pancake mix from Nush, it makes this type of sweet breakfast doable for keto, low-carb, sugar-free, Paleo, and gluten-free diets. However, three cups of any type pancake mix could be substituted.

These low-carb sheet pan pancakes feature cranberries to add a sweet-tart flavor and a pop of bejeweled color. A cup of raw cranberries has about 8g net carb, so spread across a keto cranberry pancake recipe with more than 12 servings, the result is almost insignificant. HOWEVER, do not substitute dried cranberries, they are more carbohydrate concentrated (100g+ per cup) and can have added sugars.

For a traditional recipe, some might add orange juice to the recipe. But, a bit of fresh orange peel removed using a citrus zester on top provides all the citrus-y goodness while keeping calories and carbs much, much lower. In a pinch, I also swear by Valencia Orange Peel from McCormick’s – it’s shelf stable, always read, and can be stored in the spice cabinet.

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g 12.3 ounce package low carb pancake mix (I used Nush. Recipe should work with appox 3 cups of any other type pancake mix) ½ cup vanilla collagen hydrolysate (or protein powder) 2 2/3 cups water 1 ¼ cups fresh cranberries ½ cup pecan pieces 1 tbsp. orange zest Optional: syrups, extra nuts, whipped cram Pre-heat oven to 350F. Mix together pancake mix and collagen hydrolysate powder. Add water and stir until combined (a little lumpy better than over-stirring). Mix in cranberries. Pour into approximate 13” x 18” rimmed baking sheet Sprinkle with pecan pieces and orange zest. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready. .

Are these cranberry orange sheet pan pancakes healthy and nutritious? I’m glad you asked – because YES, they are. Each serving has 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), and protein 10.6g. I like to serve with some warm sugar-free maple syrup and sometimes even a little whipped cream!

5 from 3 votes
Cranberry Orange Pecan Sheet Pan Pancakes cranberry pecan pancake Christmas morning breakfast ideas Easy pancake recipes using mix Low-carb sheet pan pancakes Stress free holiday brunch idea
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Cranberry Orange Pecan Sheet Pan Pancakes | Low Carb, Gluten-free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Minimize holiday morning stress with this easy sheet pan pancake recipe! In celebration of the season, it’s bursting with sweet tart cranberries and orange zest. Prep to plate in under 30minutes, and is made with a low-carb pancake mix (or traditional mix, too) for added convenience.  Feed a crowd, or meal prep and store in single-portion servings in the freezer of busy day breakfast.

Servings: 12 servings
Ingredients
  • 12.3 ounce package low carb pancake mix I used Nush. Recipe should work with appox 3 cups of any other type pancake mix
  • ½ cup vanilla collagen hydrolysate or protein powder
  • 2 2/3 cups water
  • 1 ¼ cups fresh cranberries
  • ½ cup pecan pieces
  • 1 tbsp. orange zest
  • Optional: syrups extra nuts, whipped cram
Instructions
  1. Pre-heat oven to 350F.
  2. Mix together pancake mix and collagen hydrolysate powder.
  3. Add water and stir until combined (a little lumpy better than over-stirring).
  4. Mix in cranberries.
  5. Pour into approximate 13” x 18” rimmed baking sheet
  6. Sprinkle with pecan pieces and orange zest.
  7. Bake for 25 minutes, or until set and top is turning golden. Remove and let cool in pan for 5 minutes.
  8. Slice into 12 “squares,” and serve with syrup of choice and any extra toppings (or eat plain). Can be meal-prepped by freezing in single portions and thawed and reheating when ready.
  9. .
Recipe Notes

Per serving: 336 calories, 29g fat, 10.7g total carbs (4.3g fiber, 0.3g sugar, 6.4g net carb), protein 10.6g

Note: This post contains affiliate links.

Sheet Pan Chile Lime Spiralized Hash Browns

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Sheet Pan Chile Lime Spiralized Hash Browns are baked, not fried, and make a yummy potato side dish for any meal of the day!

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.

Easy, economical, and a nutritious food choice to fuel an active lifestyle – plus bonus, this fun sheet pan hash brown recipes is a big hit with the entire family. The added flavor comes from a simple drizzle and toss with butter, olive oil, and spices before baking.

Making this sheet pan recipe is a time and sanity saver. There is NO standing over a hot, grease-spitting skillet flipping hash brown patties one by one.  

Plus, it’s fun to prep potatoes using a spiralizer to make long, twisty potato strands – get the kids to help with this portion of the chili lime hash browns.

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.
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Also, check out my Pinterest Story for video step-by-step.

Pro Tip #1: If you don’t have a spiralizer (I love my spiralizer attachment for the Kitchenaid Mixer), a similar result can be achieved with an inexpensive manual spiralizer, shredding potatoes with a food processor, or grating with a simple box grater. That last box grater option will give you an arm workout too!

Pro Tip #2: After spiralizing or grating, rinse off potatoes in a bowl of cold water to remove the excess starches. You can skip this step, but the potatoes will be gloppy and less crispy (but still taste just fine).

Pro Tip #3: Line the baking sheet with a silicone baking sheet or parchment paper. This recipe will stick to pan otherwise.

Pro Tip #4: You can adjust the chili spice level up or down depending on the preference of your family.

Pro Tip #5: Use an approximate 10” x 15” rimmed baking sheet and don’t overfill it.  Use the amount of potatoes called for in the spiralized potato recipe. Too many spiralized potato strands and the hash browns will not bake up crispy.

Pro Tip #6: Don’t try to flip or stir the potatoes during baking. They WILL get crispy on top and bottom and lining the pan with parchment will keep them from sticking.  

Pro Tip #7: Sheet pan potato recipes like these spiralized chili lime hash browns are very versatile and work for breakfast, brunch, lunch and dinner!

[Sheet Pan] Spiralized Chili-Lime Hash Browns . . . and easy, economical and nutritious potato side dish for any meal of the day! And, oh yeah, AMAZINGLY delicious.
Served for dinner with squash and shredded chicken.

Reduce food waste by roasting the “potato butts” that are remnants after spiralizing. They look so funny, but taste just as yummy!

This post contains affiliate links. I earn a small commission on sales, however price to you remains the same. Proceeds are used to offset expenses to keep The Fit Fork going! Thank you!

Sheet Pan Spiralized chili Lime Hash Browns make an easy, economical and delicious side dish for any meal -- breakfast, brunch, lunch or dinner.
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Sheet Pan Spiralized Chile Lime Hash Browns
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Breakfast, brunch, dinner, Side Dish
Keyword: potatoes, sheet pan, side dish
Ingredients
  • 2 lbs. Russet potatoes washed
  • 3 Tbsp. butter melted
  • 1 Tbsp. olive oil
  • 1 Tbsp fresh lime juice
  • 1 Tbsp. chili powder
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
Instructions

  1. Preheat oven to 425F degrees.

  2. Grate or spiralize potatoes with skin left on.

  3. Dunk prepped potatoes in cold water, drain, and pat dry on a dish cloth.

  4. Line approx 10"x15" rimmed baking sheet with parchment paper or silicone baking sheet. Spread out potatoes on pan.

  5. In bowl, melt butter and stir in olive oil, lime juice, chili powder, salt and garlic powder, parsley. Drizzle over potatoes and toss around with spoon or hands. Spread potatoes back out into even layer.

  6. Bake for 30 to 40 minutes (WITHOUT stirring or flipping), or until browning. If you would like them extra, extra crispy, turn OFF oven and let pan sit in oven for another 10-15 minutes.

Peach Blueberry Crumble Sheet Pan Pancakes | Paleo

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I’ve said it before, I’ll say it again. I LOVE pancakes, but I HATE standing by the skillet all morning to cook them up and that the family has to eat in shifts, waiting for each subsequent batch. It seems like it’s NEVER my turn to eat, only to cook!

Paleo Peach Blueberry Crumble Sheet Pan Pancakes

Making “Sheet Pan Pancakes” is my simple solution that leaves us all happy! Just fill up a rimmed baking sheet filled with the batter, add “extras,” bake and then slice up and serve with syrup! Today’s version is a sweet salute to summer fruits – Paleo Peach Blueberry Crumble Sheet Pan Pancakes. Read on learn how to make baked paleo pancakes: Continue reading →

Gorgonzola Pork Tenderloin with Beets & Pears (Sheet Pan Dinner)

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Sheet pan meals are the hero of the crazy, busy nights at my house – and with back-to-school and fall activities in full swing, I have a robust repertoire of quick and easy meals that dirty up only one dish!Gorgonzola Pork Tenderloin with Beets & Pears -- a 30 minute sheet pan dinner. Paleo freindly.

Today, I’m sharing Gorgonzola Pork Tenderloin with Beets & Pears, it’s a sheet-pan dinner recipe with very little hands-on time that is ready from prep to plate in just about 30 minutes and is actually elegant enough to serve guests.  Continue reading →