I have seen a few different sheet pan pancake recipes around and I really wanted to try them because I do not love the idea of slaving away on the stove flipping pancakes, especially when mornings are rushed and low on time. Most of my mornings are rushed (we all like to sleep as long as possible and never give ourselves enough time to get morning stuff done) which is why I have mostly taken to making pancakes in the evening for dinner. Very weird I know but it works better for us. I couldn’t think of a better time to make sheet pan pancakes than around Christmas. They make a giant batch and are so much quicker to make in the oven than they are on the stove. Perfect if there is a lot of family or friends around that need feeding. They are also light enough to leave room for a large Christmas lunch or dinner. Personally, I think these pancakes need a little more protein to make them suitable for breakfast which is why I nearly always add nut butter to my morning pancakes. Pecan and almond nut butter work really well. You can also experiment by reducing the flour content and replacing a portion of it with protein powder. I like hemp seed protein powder. It’s the only powder I can tolerate because it’s actually more of a whole food. Most protein powders are highly processed and they make me feel sick. In comparison, hemp protein powders are usually just finely milled whole hemp seeds.
The texture of these pancakes is very “spongy” it’s like a mix between a pancake and an actual cake. The recipe can easily be made gluten-free by using buckwheat flour. Buckwheat is an excellent choice for pancakes as it does gel slightly so it can resemble eggs in baking. You can also omit the gingerbread flavouring and leave them plain, or flavour with other things (chocolate chip would be amazing).
|Vegan Sheet-Pan Gingerbread Pancakes|| |
- 3 cups plant milk
- 1 Tbsp apple cider vinegar
- 2 cups wholemeal spelt flour
- 1 cup buckwheat flour or brown rice flour
- Pinch salt
- ⅓ cup avocado oil
- ⅓ cup maple syrup
- 2 tsp ground ginger
- 2 tsp cinnamon
- ½ tsp allspice
- 4 tsp baking powder
- In a bowl combine the apple cider vinegar with the plant milk and allow it to sit for a few minutes to thicken slightly. Mix in the maple syrup and avocado oil.
- In a separate bowl combine the flowers, baking powder and spices.
- Pour the liquid mixture over the dry mixture and mix until pancake batter forms.
- Line a sheet pan with baking paper and pour out the mixture evenly. Bake for about 20 minutes at 180C or until a toothpick comes out clean.
- Slice into squares and serve with vegan cream, berries, pecans and nut butter