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Sheet Pan Pancakes

These high protein vegan sheet pan pancakes are a versatile meal prep breakfast that will keep you full and satisfied all morning!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 2 ½ cup non-dairy milk
  • 3 tablespoon apple cider vinegar
  • 3 tablespoon maple syrup
  • 2 tablespoon vanilla
  • 3 ⅓ cup oat flour
  • ⅓ cup protein powder 4 scoops
  • 3 tablespoon baking powder
  • 1 teaspoon salt

Toppings

  • Strawberries
  • Bananas
  • Blueberries
  • Chocolate chips
  • Cinnamon + Coconut Sugar
  • Peanut Butter + Jam/Jelly

Instructions
 

  • Preheat your oven to 425F. Mix your non-dairy milk and apple cider vinegar together, set aside for 5 minutes.
  • Mix all your dry ingredients together then add in your milk apple cider vinegar mixture along with the vanilla and maple syrup. Mix until combined. Let it sit for 5-minutes.
  • Pour your mixture onto a greased baking sheet then top with whatever toppings you’d like.
  • Put in the oven for the following times based on the baking sheet size:
    18”X13”: (what I used)- 14-16 minutes
    9”X13” or 10”X15”: 15-20 minutes
  • Take it out, let it cool, then enjoy with some maple syrup on top!
  • Can be stored in a single layer in the fridge for up to 4 days