Best Vegan Sheet Pan Pancakes
Do you ever find yourself craving pancakes one morning, and then two hours later you’re still standing by the stove flipping away until you don’t even feel like eating them anymore? With these vegan sheet pan pancakes, no time is wasted. Why did we ever do it any other way?
What Is The Difference Between Pancakes And Sheet Pancakes?
Sheet pancakes are pancakes baked into one big sheet, rather than a batch of pancakes fried on a skillet individually. With sheet pancakes, you save a ton of time since baking them only takes about ten minutes, twelve tops. Simply cut them into squares (or any shape) after baking.
Sheet pancakes are so darn fast and easy. It almost makes me wonder how many hours I’ve lost to flipping, not to mention those (many) times I’ve zoned out and started burning things.
How To Make Pancakes Vegan
The main animal products in traditional pancakes are milk or buttermilk, eggs, and occasionally butter. These are relatively simple ingredients to replace with vegan options. Instead of dairy milk, use almond milk. Instead of eggs, use flaxseed eggs. And instead of butter, use coconut oil.
Vegan Sheet Pan Pancakes Ingredients
The ingredients for these vegan sheet pan pancakes are as follows:
- Ground flaxseeds
- Whole wheat flour (or use white, if you prefer)
- Baking powder
- Baking soda
- Salt
- Almond milk
- Maple syrup
- Coconut oil
Health Benefits of Vegan Sheet Pan Pancakes
Whole Wheat: Unlike its white counterpart, whole wheat is considered a complex carbohydrate. It’s high in fiber, takes longer for the body to digest, and causes less of a blood sugar spike. Whole wheat provides vitamins and minerals like copper, manganese and phosphorus.
Flaxseed: One of the best plant-based sources for omega-3 fatty acids, flaxseeds are excellent (and easy) to get into your diet. Commonly used to relieve constipation, flaxseeds boast ample soluble and insoluble fiber. They have also been shown to decrease LDL cholesterol (the bad kind).
Almond Milk: Full of vitamin E and calcium, almond milk makes a great low-sugar, low-calorie base (that is, if you buy unsweetened), or is yummy on its own. It’s also often fortified with vitamin D. An even healthier option is to make your own!
Maple Syrup: Surprisingly high in calcium, potassium and magnesium, maple syrup also has antioxidants to keep you looking and feeling young. Though it is comparable in sugar to other sweeteners, being in its natural form it provides way more nutrition than processed refined sugar.
Coconut Oil: One of the safest oils in the kitchen, coconut oil can be heated to high temperatures without its structure changing and becoming toxic (like olive oil). It has a high concentration of medium-chain triglycerides, popularly referred to as “MCTs.” MCTs are antimicrobial, can reduce appetite, and make your skin look great (or your pet’s skin).
How To Make Vegan Sheet Pan Pancakes
Preheat your oven to 425°F (220°C). Grease a large sheet pan (approximately 18x13 inches, give or take) with cooking spray or a light coating of oil. My favorite is avocado oil spray, but a rub of coconut oil or your oil of choice works, too.
Since these sheet pan pancakes are vegan, we need to start by making flax eggs before doing anything else. Flax eggs need a few minutes to stand and meld together, which they can do while the batter is being prepped.
How To Make Flax Eggs
Making an egg substitute from flaxseeds may sound intimidating, but it couldn’t be easier. Simply mix ground flaxseed in a bowl with water and stir. There, you’re done! Use 2-3 tablespoons of water per tablespoon of ground flaxseed. One tablespoon of ground flaxseed equals one egg.
Make The Batter
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
Pour in the almond milk and maple syrup, then the flax eggs. If you’re using coconut oil that needs to be melted first, microwave it for about 20 seconds in a small bowl, then add it last so it doesn’t sit around getting hard and lumpy.
Mix everything until it’s smooth, then pour into pre-greased baking sheet. At this point, you can decorate with toppings like chocolate chips, strawberries, blueberries, blackberries, and/or bananas. Nothing wrong with being a purist and leaving them plain!
Wake, Bake, and Serve
Bake for 10-12 minutes, until a toothpick comes out clean. Ten minutes will be slightly more on the doughier side, so if you like your pancakes a little crispier, go for 12.
Allow the pancakes to cool for a few minutes in the pan before slicing into squares (or whatever shape you like). I give them at least 5 minutes.
Serve these vegan sheet pan pancakes warm with your favorite toppings, such as butter (vegan if you please) or coconut oil, and maple syrup.
Looking for more healthy and delicious breakfast ideas?
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These whole wheat vegan sheet pan pancakes are so much faster than skillet pancakes, and super delicious! Eat them plain with maple syrup or top with berries, bananas and/or chocolate chips.
- 3 tbsp ground flaxseed
- 3 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups almond milk
- 2 tbsp maple syrup
- 1/4 cup coconut oil (melted)
- Preheat your oven to 425°F (220°C). Grease a large sheet pan (approximately 18x13 inches, give or take) with cooking spray or a light coating of oil.
- Make 3 flax eggs by mixing ground flaxseeds with 1/2 cup water in a small bowl. Try to let it sit for a few minutes while you do the other prepping.
- In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
- Pour in the almond milk and maple syrup, then the flax eggs. If you’re using coconut oil that needs to be melted first, microwave it for about 20 seconds in a small bowl, then add it last so it doesn’t sit around getting hard and lumpy.
- Mix everything until it’s smooth, then pour into pre-greased baking sheet.
- Optional: Decorate with toppings like chocolate chips, strawberries, blueberries, blackberries, and/or bananas.
- Bake for 10-12 minutes, until a toothpick comes out clean. Ten minutes will be slightly more on the doughier side, so if you like your pancakes a little crispier, go for 12.
- Allow the pancakes to cool for a few minutes in the pan before slicing into squares (or whatever shape you like). Give them at least 5 minutes to rest.
- Serve warm with your favorite toppings, such as butter or coconut oil, and maple syrup.
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