Vegan Sheet Pan Pancakes
These vegan sheet pan pancakes are the perfect weekend breakfast, and are ready in half the time it takes to make regular 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!
Video
Nutrition
Calories: 190kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 274mgPotassium: 195mgFiber: 2gSugar: 5gVitamin A: 232IUVitamin C: 4mgCalcium: 231mgIron: 2mg
Tried this recipe?Let us know how it was!