Name: Vegan Sheet Pan Pancakes
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 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!

Vegan Sheet Pan Pancakes

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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!

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins

Yield: Serves 10-12 1x

Instructions

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
In a large bowl whisk together the banana, milk, oil and vanilla until combined and smooth
Mix in the almond flour, oats, cinnamon and baking powder then fold in desired mix-in’s
Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter
Bake for about 35-40 minutes until a toothpick inserted into the center comes out clean and edges are golden
Allow to cool for a minute or so, then slice into portions.
Serve with your choice of toppings!

Notes

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

Author: Rachel