Description
Less work, more pancake! This vegan sheet pan pancake is fluffy, moist, hands-off to make, and will bring you and anyone you make it for a level of joy you have yet to experience.
Ingredients
- 2 3/4 cups almond milk
- 1 tablespoon apple cider vinegar
- 3 cups flour
- 2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ripe banana
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 tablespoon vanilla extract
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon cinnamon
Optional toppings:
- fresh strawberries
- coconut yogurt
Instructions
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Prepare the oven and pan: Preheat the oven to 425 degrees and line a sheet pan with parchment paper (or grease it very well).
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Make the vegan buttermilk: Combine almond milk and apple cider vinegar. Whisk and set aside for 10 minutes to thicken.
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Combine the dry ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, baking soda, and salt.
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Combine the wet ingredients: In a smaller mixing bowl, use a fork to mash the banana. Add the maple syrup, melted coconut oil, vanilla, and vegan buttermilk. Whisk to combine.
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Add the wet to the dry: Pour the wet ingredients into the dry and whisk to combine everything. Do not overtax. The batter will be thick, airy, and slightly chunky. Just how we like it!!
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Pour into the pan: Pour the batter into the pan. Use a spatula to gently spread and smooth the top.
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Sprinkle cinnamon sugar: In a small bowl, mix the coconut sugar and cinnamon. Sprinkle it over the batter and use a knife to gently swirl it in.
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Bake: Bake for 15-17 minutes or until a toothpick comes out clean.
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Serve: Serve with maple syrup, fresh fruit, and coconut yogurt or whipped cream.
Notes
If you don’t have a sheet pan, you can use a 13×9 inch baking pan. You may need to add 3-5 minutes of cook time, as the pancake will be thicker.