BREAKFAST

Easy Vegan Sheet Pan Pancakes • It Doesn’t Taste Like Chicken

Why did it take me so long to discover the wonders of these easy vegan sheet pan pancakes? Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with toppings as desired, and bake for 15 minutes. Boom! Breakfast on the table.

Evenly cooked, SUPER FLUFFY, hot all at the same time, and with endless flavour combos. Perfect pancakes every time!

Easy Vegan Sheet Pan Pancakes! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

I LOVE pancakes. Mini cakes for breakfast- what’s not to love? But honestly, I’m not the best pancake maker. My pancakes always come in various shapes and sizes, I’m not always good at flipping them, the first batches of pancakes are cold by the time I finish the last batch, and there’s always a burnt pancake or two. So when I discovered the beauty of sheet pan pancakes, I fell in love.

Easy Vegan Sheet Pan Pancakes! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

Not only are these pancakes so much quicker and easier to make, but it’s so fun how you can play around with the toppings. It’s fun for kids (or kids at heart like myself) to decorate their own section with their favourite toppers.

I decorated my vegan sheet pan pancake in four different sections, chocolate chips, raspberries, bananas & walnuts, and sprinkles (for Birthday cake vibes). But you could top your pancake with any toppings you like! Some other fun ideas would be coconut shreds, blueberries, strawberry slices, slivered almonds, a sprinkle of cinnamon, or a drizzle of natural peanut butter. The options are endless, and super fun!

How to make Easy Vegan Sheet Pan Pancakes:

Whisk the dry ingredients.

Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.

Add the wet ingredients and gently mix. Lumpy batter is a good thing!

Now add the plant-based milk, lemon juice, melted vegan better, and vanilla extract and gently combine. The batter will be lumpy and full of big bubbles. This is good, don’t over mix it! (Big bubbles make for the fluffiest pancakes).

Spread the batter on the baking sheet.

Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula. I used an 11″ x 17″ baking sheet, but a 10″ x 15″ sheet would also work well.

Optionally you can decorate with any toppings you like.

Decorate the top of the pancake with any toppings as desired. Bake for 15 minutes until the edges of the pancake are lightly browned. The top of the pancake will be pale, but will be cooked, you can test it by lightly poking it. Slice and serve with maple syrup or other pancake toppings.

Easy Vegan Sheet Pan Pancakes! Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That's it! It's so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos. #itdoesnttastelikechicken #veganrecipes #easyvegan

Easy vegan sheet pan pancakes are wonderful served all on their own, but they would also be great paired with a side of my banana peel bacon, and a simple tofu scramble for a really hearty breakfast.

Bon appetegan!

Sam Turnbull.

Print Recipe

Easy Vegan Sheet Pan Pancakes

Just whip up the 8 ingredient batter made using pantry staples you likely already have on hand, spread onto a baking sheet, decorate with any toppings you like, and bake for 15 minutes. That’s it! It’s so simple and makes pancakes that are perfectly cooked, hot all at the same time, SUPER FLUFFY, and with endless flavour combos.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: American

Servings: 16 small square pancakes

Calories: 119kcal

Ingredients

  • 2 ¼ cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 ½ tablespoons baking powder
  • ½ teaspoon salt
  • 2 cups plant-based milk (such as oat or soy)
  • 1 ½ tablespoons lemon juice
  • 6 tablespoons vegan butter, melted
  • 1 teaspoon vanilla extract
  • Optional toppings: banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.

Instructions

  • Preheat your oven to 425F (220C). Lightly grease an 11″ x 17″ baking sheet. (10″ x 15″ will also work fine).
  • Add the flour, sugar, baking powder, and salt to a large bowl and whisk well. Now add the plant-based milk, lemon juice, melted vegan better, and vanilla extract and gently combine. The batter will be lumpy and full of big bubbles. This is good, don’t over mix it! (Big bubbles make for extra fluffy pancakes).

  • Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula. Decorate the top of the pancake with any optional toppings as desired. Bake for 15 minutes until the edges of the pancake are lightly browned. The top of the pancake will be pale, but will be cooked, you can test it by lightly poking it. Slice and serve with maple syrup or any desired toppings.

Notes

Pancakes are best served fresh, but leftovers can be stored in a sealable bag or air-tight container in the fridge for 2 – 3 days and can be gently reheated in the microwave.

Nutrition

Serving: 1– for 1 small pancake without toppings (recipe makes 16 small pancakes) | Calories: 119kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 123mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg


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