Vegan Sheet Pan Pancakes
No need to flip these vegan sheet pan pancakes. They're baked in the oven for an easy morning breakfast. And they're just as soft and fluffy as traditional pancakes.
Servings: 12 pancakes
Ingredients
Dry
- 2 ½ cups all-purpose flour sifted
- 3 Tablespoons coconut sugar or granulated sugar of choice
- 1 ½ Tablespoons baking powder
- ⅓ teaspoon Himalayan pink salt
Wet
- 2 cups non-dairy milk 445g
- ⅓ cup non-dairy vanilla yogurt 90g
- 1 Tablespoon vanilla extract
Instructions
- Preheat your oven to 400ºF
- In a large bowl mix the dry ingredients.
- Pour the wet ingredients into the bowl of dry.
- Whisk everything together to create a batter. Small lumps are okay. Also, the batter will be airy creating light and fluffy pancakes!
- Set the batter aside and prepare a baking sheet by lining it with parchment paper or oiling the bottom and sides.
- Pour the batter onto the prepared sheet pan and smooth it out using a spatula.
- Add optional toppings of your choice.
- Bake at 400ºF for 25-35 minutes. Poke the center with a toothpick to test doneness.
- Serve with maple syrup and your favorite toppings (banana slices, blueberries, strawberries, whipped cream, chocolate chips).
Notes
- To replace the yogurt use ⅓ cup non-dairy milk (for a total of 2 and ⅓ cups) AND 1 Tablespoon freshly squeezed lemon juice.
- Add a few teaspoons of cinnamon powder for added flavor.
- This recipe was tested using a 13x18-inch sheet pan. If your pan is smaller in size the cooking time may need to be increased. You can also split the batter between two quarter sheet pans.
Nutrition
Serving: 2pancakes | Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Sodium: 56mg | Sugar: 3g
