Vegan Sheet Pan Pancakes
These delicious vegan sheet pan pancakes are light and fluffy and they are ready so quickly. Add a variety of toppings so everyone can pick their favorite!
Servings: 6
Calories: 255kcal
Equipment
- Small bowl
- 18 by 13 baking sheet
Ingredients
- 2½ cups whole wheat pastry flour (or unbleached all purpose flour)
- 1 tablespoon baking powder
- 1½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups oat milk (or any nondairy milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoon maple syrup (or sugar, optional)
- 2 teaspoon pure vanilla extract
- 2 tablespoon avocado oil or any neutral oil (optional, can sub with applesauce for oil-free pancakes)
- ¼ cup vegan yogurt (optional)
- 2 tablespoon chia seeds (optional)
Optional toppings
- 2 bananas (sliced)
- 1 cup strawberries (sliced)
- 1 cup blueberries
- ½ cup chocolate chips
Instructions
- Preheat oven to 500 degrees Fahrenheit/260 degrees Celsius.
- Whisk the flour with the baking powder, baking soda and salt in a bowl.
- In a smaller bowl or measuring cup mix the milk with the apple cider vinegar and vanilla. Add the vegetable oil and maple syrup, if using.
- Add the wet ingredient mix to the flour and combine with a whisk or spatula until just mixed. Don't overmix pancake batter to keep gluten from forming. Some lumps are fine, but there shouldn't be any streaks of dry ingredients.
- Stir in the chia seeds.
- Oil the sheet pan and pour in the batter. Add the toppings of your choice, if you wish, or you can just bake the pancake as is.
- Place the sheet pan in the oven and immediately turn down the temperature to 400 degrees Fahrenheit/206 degrees Celsius. Bake 22 minutes or until a toothpick comes out clean.
- Cool 10 minutes before cutting and serving.
Notes
- Nutrition info doesn't include the additional fruit toppings.
- Stir some cinnamon or pumpkin spice blend into the pancake batter to add even more flavor.
- To make these pancakes gluten-free, substitute the flour with gluten-free all purpose flour.
- To make the pancakes oil-free, use applesauce instead of oil. You can line the bottom of the baking sheet with parchment paper to ensure they don't stick.
- Serve the pancakes with a drizzle of maple syrup or a dollop of vegan whipped cream or vegan ice cream for an extra-special, kid friendly treat.
Nutrition
Serving: 4pancakes (approx) | Calories: 255kcal | Carbohydrates: 47g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 509mg | Potassium: 459mg | Fiber: 8g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 3mg