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–+ servings
Tami Kramer Nutmeg Notebook

Vegan Sheet Pan Pancakes

5 from 4 votes
A simple blender pancake batter that is baked in the oven. Quick, easy and delicious.
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Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 3/4 cups rolled Oats
  • 2 cups plant Milk
  • 1 tbsp apple cider vinegar
  • 1 banana very ripe peeled
  • 1/4 cup date powder or date sugar optional
  • 2 tsp vanilla extract or 1 tsp vanilla powder
  • 1 1/2 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
Garnishes
  • Fresh or dried fruit, chocolate chips, raisins, nuts, shredded coconut, maple syrup, date syrup or blueberry sauce.

Method
 

  1. Preheat oven to 425 degrees. Line a 10 x 15 inch rimmed baking sheet with parchment paper.
  2. Add apple cider vinegar to plant milk, stir and set aside.
  3. Blend rolled oats in the blender to turn them into a flour.
  4. Add the milk and vinegar mixture as well as the rest of the ingredients. and blend until smooth.
  5. Pour batter into prepared pan, and spread it out evenly.
  6. Garnish with fruit, raisins, coconut, chocolate chips etc. if desired or bake them plain and add garnishes after baking. Bake for 15-20 minutes.

Notes

These can be frozen in freezer safe bags or containers.

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