Vegan Lemon Blueberry Sheet Pan Pancakes
Vegan Lemon Blueberry Sheet Pan Pancakes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 squares
Equipment
- Sheet Pan (I used a quarter size for this recipe)
- Parchment
- Cooking Spray
Ingredients
FOR THE VEGAN "BUTTERMILK" MIXTURE:
- 1/2 c PLUS 2 1/2 Tbsp Almond Milk
- 1 tbsp Vinegar
FOR THE "DRY" MIXTURE:
- 3/4 c All Purpose Flour
- 1 tbsp Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
FOR THE "WET" MIXTURE"
- 1 tbsp Oil
- 1/4 c Applesauce
- 1/2 tsp Lemon Zest
- 1 c Blueberries plus a few more for sprinkling
- PLUS YOUR ALMOND MILK MIXTURE
FOR SERVING:
- Powdered Sugar
- Maple Syrup
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment. For extra assurance, give it a light spray of cooking spray.
- Combine almond milk and vinegar to create a vegan "buttermilk". Set aside.
- Now, combine the dry ingredients and give it a good whisking.
- Combine the remaining wet ingredients in a separate bowl, adding in your vegan buttermilk mixture.
- Mix the dry and wet ingredient together. Do not over mix.
- Spread into prepared pan, smoothing with a spatula. Sprinkle with a few more blueberries, if desired.
- Bake for 10-12 minutes or until a toothpick inserted comes clean.
- Remove to a cutting board and slice into 12 pieces.
- Serve with powdered sugar or pure maple syrup!
Notes
FOR A STANDARD HALF-SIZED SHEET PAN, DOUBLE THIS RECIPE :)