These sheet pan vegan black bean pancakes are a delicious high protein, budget friendly breakfast idea that everyone will love.
Yes, everyone, even kids, will love these sheet pan vegan black bean pancakes.
The first step into ensuring that happens is to not let kids see you make this recipe or tell them what is in it first if you have picky eaters. That goes for spouses too.
For some reason, if you tell people you are using beans in non-traditional ways, they immediately get turned off. It’s almost like that must taste it without knowing prior to believing that they will enjoy it.
The reason this recipe is such a hit is that one, it’s made on a sheet pan. If you have never made vegan sheet pan pancakes before then you are in for a treat. There’s no more standing over a skillet for an hour because you’re waiting to flip each and every pancake. It’s likely make batter, pour and bake. So easy!
If you need more reasons than that, it’s also super budget friendly and high protein as well!
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Why You’ll Love Sheet Pan Vegan Black Bean Pancakes
Quick and Easy
Since you only have to make your batter and pour onto a sheet pan, these vegan black bean pancakes are a breeze to make. You’ll only need about 10 minutes of prep time and then you just have to wait until your pancakes finish baking.
Like most pancakes, these pancakes allow you to be really creative with toppings and add-ins. While this is a sweet recipe featuring black beans, the options could go sweet (like chocolate chips) or even savory (like corn). The possibilities are truly endless here and allows you to get really creative!
SHEET PAN VEGAN BLACK BEAN PANCAKES INGREDIENTS:
Gather your ingredients!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this easy black bean sheet pancakes recipe:
- Black Beans – You can use canned, drained and rinsed beans or you can choose to make your own black beans from dried beans prior to making this recipe. You just want to make sure they are cooked, cooled, and soft before proceeding.
- Dairy Free Milk and Apple Cider Vinegar– When combined, these two ingredients mimic buttermilk which is the flavor that we want in this recipe.
- Maple Syrup – we are using this liquid sweetener to not only help balance the bean taste, but it also give us a better sweetness that we love
- vanilla – helps to enhance the flavor
- rolled oats – sometimes you will see this say rolled oats and other times old fashioned. You just want to make sure that you are not using quick oats for this recipe. DO NOT USE QUICK OATS
- flour– we recommend using all-purpose flour
- ground flax seed – you can use pre-made ground flax or grind up your own whole flax seed if desired. The purpose of the flax in this recipe is to act as a binding agent, similar to how eggs would work in a non-vegan recipe
- baking powder– This is helping us get the rise we need from the flour when baking
- cinnamon and nutmeg – these are our warming spices and really bring out the flavor. You can use store bought ground varieties or you can freshly grate them yourself
SUBSTITUTIONS AND VARIATIONS:
- Black Beans – Technically you could use other beans for this recipe; however, it would change the flavor and/or texture
- Apple Cider Vinegar– white vinegar or lemon juice could be subbed
- Maple Syrup – another liquid sweetener like agave or date syrup could also be used
- Vanilla – you could sub with vanilla bean paste or vanilla bean powder (if using powder, add with dry spices)
- flour– you can use a gluten free 1:1 flour, or whole wheat flour. If using whole wheat, you’ll want to add 1-2 tablespoons of water as it requires more liquid. Alternatively, you can use only oats; however, you will want to measure that by weight, not in measuring cups.
- ground flax seed – chia seed can also be used
Step by Step Instructions:
To a food processor or high speed blender, add your non-dairy milk and black beans. You are going to want to process the ingredients until you have a creamy mixture with no large chunks inside. It will resemble something like chocolate milk at this stage.
Then you are going to add all your remaining ingredients into the same blender or processor. Once again, blend until you have a smooth mixture; however, you want to make sure that you do not over mix at this stage.
Once you have your batter ready to go, make sure that you are starting with a greased sheet pan. Then carefully pour your batter and evenly spread out. If you want to add any mix-ins or toppings, you can do that once poured but before placing into the oven. Then bake until cooked throughout!
Once your sheet pan vegan black bean pancakes are finished, you can cut into desired sizes and top with any additional toppings like vegan whip, syrup, nuts, fresh fruit and more!
Frequently Asked Questions:
Yes! Using an 18×13 baking sheet will yield a much thinner pancake. This will give you more pancake pieces as it’s spread out more though. You could also use a 13×9 pan. That gives you a smaller, but thicker amount. The smaller baking sheet may also take longer to bake.
Yes! Non-dairy milk and flour are the ingredients we need to look at!
Use whatever non-dairy milk is safe for you.
For gluten free, we have had the best of luck with King Arthur Measure for Measure flour.
Yes! Let cool completely and then leave in an air tight container in the fridge for up to 5 days. You can reheat in the microwave or oven.
Of course. Whether you want to eat the entire batch at one time or you just need a couple here and there, you can totally freeze the remaining in an air tight freezer container or bag. We recommend placing individual cut pieces on a wax sheet and flash freezing for 30-60 minutes, then moving to the container of choice.
What are the best add-ins ideas for vegan black bean pancakes?
While we are showing photos with bananas and nuts, we have so many other ideas for vegan black bean pancake add-ins :
- nuts – like walnuts or pecans
- diced apples
- diced pears
- coconut flakes
- orange zest
- vegan chocolate chips
- vegan white chocolate chips
- chopped vegan bacon (already cooked)
- shredded carrots
- vegan cheese
- and more!
What other vegan breakfast ideas could I make?
There are literally a ton of different vegan breakfasts that you could create; however, we are going to pull some of our favorites that we think you should also try!
Other ideas include:
- The Best Vegan Omelet
- Vegan Tofu Scramble
- The most amazing Vegan Chocolate Cinnamon Rolls
- Glazed Vegan Donuts
- Vegan Apple Cinnamon Oatmeal
- Delicious Vegan Banana Bread
- Vegan French Toast
- Vegan Lemon Blueberry Pancakes
We have more than 60 vegan breakfast ideas that aren’t smoothies so make sure you check them all out.
Pin this sheet pan vegan black bean pancakes recipe for later!
Sheet Pan Vegan Black Bean Pancakes
- 1 ¾ cups black beans, cooked, drained, rinsed (265g)
- 1 ¾ cups non-dairy milk (284g)
- ⅓ cup maple syrup (143g)
- 2 tablespoon apple cider vinegar
- 1 tbsp vanilla extract
- 1 ⅓ cups old fashioned oats (or rolled oats) (123g)
- ½ cup all-purpose flour (60g)
- 1 tbsp ground flax seed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon, optional
- ¼ teaspoon ground nutmeg, optional
- slice fruit
- chopped nuts
- vegan chocolate chips
- vegan whip
- Preheat oven to 425 degrees F. Grease a half-sheet pan (17x12x1") and set aside.
- In a high speed blender or a food processor, add the black beans and non-dairy milk and blend until creamy. Add all remaining ingredients and blend until smooth. (DO NOT OVERMIX!)
- Pour all of your batter and spread evenly. Add any desired toppings into the top of your batter.
- Place into the oven and bake for 12-15 minutes.