Vegan Gluten-Free Sheetpan Pancakes
Breakfast just got a lot easier with these Vegan Sheet Pan Pancakes! Same great flavor but no more waiting, flipping.
Servings: 12 Pieces
Calories: 141kcal
Equipment
- ¼ Sheet Pan (13" X 18")
Ingredients
Dry Ingredients
- 1 ½ cups All-Purpose Gluten-Free Flour
- 2 tablespoons Sugar
- 2 tablespoons Egg replacer dry powder We use Bob’s Red Mill
- 2 tablespoons Hemp seeds
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Cinnamon
Wet Ingredients
- 1 ½ cups Plant-Based Milk
- ½ cup Dairy-Free Butter melted and cooled
- 4 tablespoons Water
- 1 teaspoon Vanilla extract
Berries
- ½ cup Blueberries Rinsed
- 1 cup Strawberries Rinsed, hulled and chopped
Instructions
- Preheat oven to 400 degrees. Prepare a ¼ (13" X 18")sheet pan with parchment paper. Cut strawberries and rinse berries. Set aside.
- In a medium-sized bowl, whisk all dry ingredients
- Add all wet ingredients and mix well
- Pour into sheet pan lined with parchment paper or spray baking sheet with oil. Spread to the edges. Add ½ cup blueberries and 1 cup strawberries on top.
- Cook in 400 degree oven for 20 minutes or until cooked through
- Serve with toppings
Nutrition
Calories: 141kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 266mg | Potassium: 2mg | Fiber: 2g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.002mg | Calcium: 91mg | Iron: 1mg