Fluffy Vegan Sheet Pan Pancakes {gf & healthy}
These vegan sheet pan pancakes will be your new fav weekend breakfast! They are so light and fluffy and are made with wholesome ingredients! These fluffy pancakes are gluten free, refined sugar free and dairy free! You can add on any of your favorite toppings and best of all they are easy to make and require minimal clean up!
Ingredients
Wet Ingredients
- 550 ml Plant Milk 2+¼ cups
- 3 tbsp Maple Syrup or 3 dates blended with plant milk for no added sugar.
- 3 tbsp Apple Cider Vinegar
- 1½ tbsp Vanilla
Toppings
- 1 Banana
- 3-4 Strawberries
- 2 tbsp Chocolate Chips make sure they are vegan!
- ¼ cup Blueberries
Instructions
- Mix together your wet ingredients to make a vegan buttermilk. Let the mixture sit for 5 minutes for the milk to curdle.
- If you do not want to use maple syrup, you can also blend 3 dates with your plant milk then whisk in the remaining ingredients, then let it sit to curdle.
- Mix together the dry ingredients.
- Add the wet to the dry and whisk until most of the lumps are gone. Be careful not to overmix as this will produce flat pancakes!
- Let the pancake batter sit for a further 5 minutes. The batter will thicken slightly and become puffy.
- Pour your pancake batter into a greased baking sheet then top with the blueberries, bananas, strawberries and chocolate chips (or any of your other favorite pancake toppings)!
- Bake at 425 for 15-20 minutes until the top is golden!
Nutrition
Serving: 1servingCalories: 503kcalCarbohydrates: 89gProtein: 13.8gFat: 10gSaturated Fat: 2.7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2.7gSodium: 695mgPotassium: 601mgFiber: 11.5gSugar: 20gVitamin A: 25IUVitamin C: 8.5mgCalcium: 327mgIron: 5mg
Tried this recipe?Let us know how it was!