Vegan Sheet Pan Pancakes (Gluten Free)

Vegan Sheet Pan Pancakes (Gluten Free)

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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 1/2 tbsp baking powder
  • 2 tbsp 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 tbsp coconut oil: vegan butter or a vegetable oil will also work if you don’t have coconut oil.
  • 1/2 tsp 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:

chocolate chip pancakes

chocolate protein pancakes

Vegan Sheet Pan Pancakes

Gaby Dimova
These vegan sheet pan pancakes are the perfect weekend breakfast, and are ready in half the time it takes to make regular pancakes!
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 8 slices
Calories 190 kcal

Ingredients
  

Ingredients

  • 2 cups oat flour You can also use whole wheat or all-purpose flour.
  • 1 1/2 tbsp baking powder
  • 2 tbsp sugar
  • 2 cups dairy free milk
  • 2 tbsp coconut oil
  • 1/2 tsp 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!

Video

Nutrition

Sodium: 274mgCalcium: 231mgVitamin C: 4mgVitamin A: 232IUSugar: 5gFiber: 2gPotassium: 195mgCalories: 190kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gSaturated Fat: 3gFat: 7gProtein: 6gCarbohydrates: 25gIron: 2mg
Tried this recipe?Let us know how it was!
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