Vegan Sheet Pan Pancakes
Made in 30 minutes, these fluffy Vegan Sheet Pan Pancakes are perfect for those times you don't want to stand over the stove to make breakfast. Made with ingredients you probably already have on hand, they are simple and easy to make.
Servings: 6
Calories: 255kcal
Ingredients
- 2 cups gluten free 1:1 baking flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups soy milk
- 1 ½ tablespoon apple cider vinegar
- 4 tablespoons vegan butter or coconut oil
- 1 tablespoon vanilla extract
- ½ cup blueberries or other fruit, chocolate chips, or nuts (optional)
Instructions
- Preheat oven to 400°.
- Add dry ingredients to a large mixing bowl. Whisk.
- Add wet ingredients. Whisk.
- Grease a 9"x13" pan (or similar size) with vegan butter.
- Pour the batter into the greased pan. Sprinkle toppings on top. Push them down.
- Bake at 400° for 20-25 minutes. A toothpick should come out clean when the pancakes are done.
Notes
If you use coconut oil, you will need to heat the batter in the microwave at 30 second intervals because the coconut oil gets hard from the soy milk.
This recipe will last about 5 days in an airtight container in the fridge. You can also freeze them for several months.
I like to slice them and put them in individual freezer-safe baggies to have single portions ready to reheat. To reheat, thaw to room temperature, than heat in the microwave at 30 second intervals until heated through.
*Toppings are not calculated into the nutrition information.
Nutrition
Calories: 255kcal | Carbohydrates: 39g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 296mg | Potassium: 322mg | Fiber: 4g | Sugar: 10g | Vitamin A: 666IU | Vitamin C: 6mg | Calcium: 224mg | Iron: 2mg
