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Vegan Sheet Pan Pancakes

Once you make these easy vegan sheet pan pancakes, you'll never want to make pancakes another way again! Fluffy, soft, and perfectly sweet!
Course Breakfast
Cuisine American
Keyword vegan breakfast, vegan recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 pieces
Calories 241kcal
Author LarishaBernard

Ingredients

Optional Toppings

Instructions

  • Preheat oven to 425 degrees F.
  • In a medium bowl, add the non-dairy milk, vinegar and vanilla together. Set aside for 10 minutes.
  • To a separate large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  • After milk mixture has sat for 10 minutes, add in the coconut cream and oil. Whisk together well.
  • Add the wet ingredients to the dry ingredients, then whisk together, scrapping down the sides If needed. DO NOT OVERMIX! Let mixture sit for at least 5 minutes before pouring.
  • Grease a 18x13 baking sheet for a thinner but more mass pancake or a 13x9 for a smaller but fluffy sheet pancake.
  • Pour all of your batter and spread evenly. Add any desired toppings into the top of your batter
    (photos contain sliced strawberries and vegan chocolate chips - see post for more ideas)
  • Place into the oven and bake for 12-15 minutes.

Video

Notes

*See post for ideas, tricks, and more information!

Nutrition

Serving: 1slice | Calories: 241kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 197mg | Potassium: 331mg | Fiber: 1g | Sugar: 7g | Vitamin A: 193IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 2mg