Vegan Sheet Pan Pancakes {gluten-free, 5-ingredients)
Easy, vegan sheet pan pancakes with bananas & berries! Made with 5 ingredients, they are also gluten-free and so easy to make.
Servings: 12 savings (2 pancakes per serving)
Ingredients
- 3 medium firm-ripe bananas, peeled
- 3 cups nondairy milk e.g., cashew, almond, hemp
- 3 tablespoons flaxseed meal
- 2 and 2/3 cups gluten-free pancake mix
- 1 and 1/2 cups berries e.g., blueberries, blackberries, raspeberries
Instructions
- Preheat the oven to 425F (210C). Line a large rimmed baking sheet (18x13 inches) with aluminum foil and spary with cooking spray.
- In a blender or food processor, puree TWO of the bananas along with the milk and flaxseed meal until smooth. Add the pancake mix; blend, stopping once or twice to scrape side of container, until smooth.
- Pour batter into prepared sheet pan. Thinly slice remaining banana; distribute banana slices and berries over the batter.
- Bake in the preheated oven for 22 to 27 minutes until golden brown and a toothpick inserted in the center comes out with moist crumbs attached.
- Remove pan from oven and cool 5 minutes. Cut into aquares and serve warm with your favorite toppings (e.g., maple syrup), or cool completely and store for future eating!
Notes
Storage: Store the completely cooled squares in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Pancake Mix Options: If you do not follow a gluten-free diet, feel free to use an equal amount of regular pancake mix in place of the glutenfree mix.
Milk Options: An equal amount of dairy milk can be used in place of the nondairy milk.
Nutrition
Serving: 2pancake squares | Calories: 140kcal | Carbohydrates: 29.6g | Protein: 2.5g | Fat: 1.6g | Saturated Fat: 0.2g | Sodium: 260mg | Fiber: 2.8g | Sugar: 7g