Description
These fluffy vegan sheet pan pancakes are a delightful twist on a classic breakfast, and you’ll love how easy they are to make. This is also a great make-ahead breakfast recipe for busy mornings!
Ingredients
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- 2 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup mashed very ripe banana (about 2-3 bananas)
- 1 cup almond milk
- 3 tablespoons melted coconut oil or avocado oil
- 1/4 cup maple syrup
- Optional mix-ins: 1/2 cup vegan chocolate chips, frozen fruit, or sliced banana
Instructions
- Preheat oven to 425°F and spray a 9×13 pan with non-stick spray or line it with parchment paper.
- In a medium bowl, whisk the flour, baking powder, cinnamon, and salt.
- In a large bowl, combine mashed banana, vegetable oil, and maple syrup. Stir until smooth.
- Add the oat milk and stir until well blended.
- Add flour mixture and stir until just combined.
- Fold in any mix-ins you want to add.
- Pour batter into prepared pan and spread until level.
- Bake for 20-25 minutes until a skewer inserted in the center comes out clean.
- Allow to sit for at least 10 minutes before cutting and serving.