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Vegan Sheet Pan Pancakes

September 5, 2022

Vegan Sheet Pan Pancakes are one of our go-to recipes to prep for breakfast all week long. Made with gluten-free and dairy-free ingredients and my entire family loves it. Plus it’s a great recipe to stock your freezer up with!Vegan Sheet Pan Pancakes are one of our go-to recipes to prep for breakfast all week long. Made with gluten-free and dairy-free ingredients and my entire family loves it. Plus it's a great recipe to stock your freezer up with!

Sheet pan pancakes – you have our heart!! And I know that after sharing my Gluten-free Sheet Pan Pancakes and seeing how many people also immediately wanted to make them too. And seeing how you and your kids love these as much as we do, makes me the happiest!

With school season here, we all need some easy breakfast ideas to prep and this sheet pan pancake recipe is 100% going to be on the rotation. You can make them earlier in the week and have them all week long. Or cook this then freezer the pancakes for whenever you want.

We love drizzling some peanut butter on top too when we make these or you can drizzle maple syrup as a topping and serve with yogurt and fruit.

Tip: Use any mix-in’s you want! Berries, chocolate chips, nuts, whatever you and your family loves!

What ingredients you need to make sheet pan pancakes:

  • Bananas – ripe bananas work best! Doesn’t need to be too freckled but shouldn’t be green
  • Oil of choice – avocado oil, olive oil or melted coconut oil all work or even melted butter
  • Non-dairy milk – I usually use full-fat coconut milk because we like the creaminess or a flaxseed milk
  • Almond flour – or sub oat flour but I haven’t tested another flour
  • Gluten-free rolled oats – or regular rolled oats if not gf
  • Any mix-in’s you want! Berries, nuts, chocolate chips, anything!

How to make vegan sheet pan pancakes:

  1. Preheat oven to 425 degrees F and coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners
  2. In a large bowl whisk together the banana, milk, oil and vanilla until combined and smooth
  3. Mix in the almond flour, oats, cinnamon and baking powder then fold in desired mix-in’s
  4. Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter
  5. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean and edges are golden
  6. Allow to cool for a minute or so, then slice into portions.
  7. Serve with your choice of toppings!

Best tips for success making these sheet pan pancakes: 

  • Let the sheet pan cool fully before serving. At least 15 minutes otherwise it may come apart.
  • Once cooled, you can also then add to zip lock bag or freezer bag or container to store for up to 2 months
  • Be sure to follow the ingredients or ratios so your sheet pan pancakes turn out perfect!
  • Add any mix-in’s you’d like and toppings when serving. I love blueberries and chocolate chips and having it with peanut butter on top
  • This is a great recipe for infants too. My boys have been eating baked oatmeals and pancakes since they were 6 months old and love it

A few other healthy and delicious breakfasts to prep:

Classic Overnight Oats: The Breakfast Staple

Easy Gluten-free Oatmeal Blender Waffles!

Gluten-free Spinach Banana Pancakes

5-minute Creamy Chia Seed Pudding

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Vegan Sheet Pan Pancakes

Vegan Sheet Pan Pancakes are one of our go-to recipes to prep for breakfast all week long. Made with gluten-free and dairy-free ingredients and my entire family loves it. Plus it’s a great recipe to stock your freezer up with!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: Serves 10-12 1x

Ingredients

Scale
  • 2 bananas, mashed
  • 3 tablespoons oil (avocado oil, olive oil or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1.5 cups non-dairy milk
  • 1 cup almond flour (or sub oat flour)
  • 1 3/4 cups gluten-free rolled oats
  • 1/2 teaspoon cinnamon
  • 1 tablespoon baking powder
  • Any mix-in’s you want! Berries, nuts, chocolate chips, anything!

Instructions

  1. Preheat oven to 425 degrees F and coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners
  2. In a large bowl whisk together the banana, milk, oil and vanilla until combined and smooth
  3. Mix in the almond flour, oats, cinnamon and baking powder then fold in desired mix-in’s
  4. Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter
  5. Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean and edges are golden
  6. Allow to cool for a minute or so, then slice into portions.
  7. Serve with your choice of toppings!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months. I reheat in microwave!

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