These vegan sheet pan pancakes are the perfect weekend breakfast, and are ready in half the time it takes to make regular pancakes!
What you will need
Ingredients
- 2 cups oat flour: You can also use whole wheat or all-purpose flour. If you have a gluten sensitivity, make sure to use a certified gluten free oat flour. You can also easily make your own oat flour by grinding oats in the blender until you have a fine flour consistency.
- 1 ½ tablespoon baking powder
- 2 tablespoon sugar: you can use any sugar that you prefer. I like using coconut sugar.
- 2 cups dairy free milk: any dairy-free milk will work. I like soy or oat milk in this recipe.
- 2 tablespoon coconut oil: vegan butter or a vegetable oil will also work if you don't have coconut oil.
- ½ teaspoon vanilla
Toppings
- chocolate chunks and raspberries: these are the toppings I chose for my sheet pan pancakes, but you can also add other fruit of choice like blueberries, bananas, or strawberries.
- maple syrup
How to make the sheet pan pancakes
To a large bowl, combine the oat flour, baking powder, sugar, milk, oil, and vanilla.
Stir them well.
Line a sheet pan with parchment paper and lightly grease it with coconut oil. Note: I baked mine in a pan that is 13 x 10 inches and 1 inch deep. The size and thickness of your pancakes will vary based on the size of pan that you use.
Pour the pancake batter in the pan and use a spatula to make sure that the batter is even.
Top the sheet pancake with chocolate chunks and raspberries (or other toppings if you prefer).
Bake for 12-15 min at 400*F/ 200*C.
Allow the sheet pancake to cool off, then slice and serve with maple syrup.
These are my favorite to enjoy when fresh, but can be stored in an airtight container in the fridge for 3-4 days. They can be a great breakfast to meal prep and enjoy throughout the week!
Video
If you liked this recipe, you might also like these other pancake recipes:
Vegan Sheet Pan Pancakes
Equipment
- 1 baking sheet at least ½ inch in depth
- large mixing bowl
Ingredients
Ingredients
- 2 cups oat flour You can also use whole wheat or all-purpose flour.
- 1 ½ tablespoon baking powder
- 2 tablespoon sugar
- 2 cups dairy free milk
- 2 tablespoon coconut oil
- ½ teaspoon vanilla
Toppings
- chocolate chunks
- raspberries
- maple syrup
Instructions
Directions
- To a large bowl, combine the oat flour, baking powder, sugar, milk, oil, and vanilla. Stir them well.
- Line a sheet pan with parchment paper and lightly grease it with coconut oil. Note: I baked mine in a pan that is 13 x 10 inches and 1 inch deep. The size and thickness of your pancakes will vary based on the size of pan that you use.
- Pour the pancake batter in the pan and use a spatula to make sure that the batter is even.
- Top the sheet pancake with chocolate chunks and raspberries (or other toppings if you prefer). Bake for 12-15 min at 400*F/ 200*C.
- Allow the sheet pancake to cool off, then slice and serve with maple syrup.
- These are my favorite to enjoy when fresh, but can be stored in an airtight container in the fridge for 3-4 days. They can be a great breakfast to meal prep and enjoy throughout the week!
Erica
Hi,
Instead of Oat Flour, can I use gluten free flour? ( not gluten free oat flour) The gluten free flour is rice flour. Also, can I use extra virgin olive oil instead of coconut oil or vegetable oil?
Gaby Dimova
Gluten free flour will work if it's a gluten free flour specifically designed for baking. However, I have not tried the recipe with rice flour, so I am not sure if it would work. You can definitely use olive oil, but you will taste it so just make sure you're okay with that 🙂
Gaby Dimova
Hi there! It works great with a baking gluten free flour but I haven't tried it with rice flour. I think that another type of oil should work fine! I hope that helps 🙂
Erica
Hi,
Would I be able to make this in 2- 13 x 9 x 2 inch cake pans? I would like the bars to be a little thinner, and more pancake like. If so, would I keep the 400 degrees oven temp the same? How long should I bake it for? Or, would it be better to split the batter between 2- 8 x 8 inch cake pans?
Thanks!