Go Back
Vegan Sheet Pancakes
Print Pin

Vegan Sheet Pancakes

5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Servings 24 squares

Ingredients

  • 1 cup/ 120g of oat flour (blended rolled oats)
  • 1 banana (100g peeled)
  • 2/3 cup/ 170ml of soy milk (or other plant based milk)
  • 1 tsp of baking powder

Toppings we used

  • 1 Large strawberry chopped
  • 2 dates sliced and 1 Tbsp of almond butter
  • 1/4 of a banana sliced & 1 Tbsp of desiccated coconut
  • Handful of raspberries and/or blueberries

Instructions 

  • Preheat the oven to 180c/350f.
  • Add the oat flour, banana, soy milk & baking powder to a blender and mix until smooth (~ 10 seconds), or mash the banana and stir all the ingredients together.
  • Pour out into a lined baking tray/sheet & evenly spread (ours is 20x30cm).
  • Add toppings of choice.
  • Cook for 20 minutes or until lightly brown, then cut and serve.

Notes

Store in the fridge for 3 days or freezer for 3 months.
You can double this to make the pancakes thicker and fluffier if you prefer too (cook for 25-30mins).