Sheet Pan Banana Ppancakes (Vegan)
Sheet pan banana pancakes - this easy vegan oven baked pancake makes pancakes for breakfast a breeze! No more standing over a hot stove flipping pancakes, just pour your batter into a sheet pan and bake, they are ready in around 20 minutes!
Servings 4 people
Ingredients
- 250 g (1 cup) very ripe banana (about 3 medium-small bananas)
- 3 Tablespoons neutral oil
- 3 Tablespoons maple syrup (or agave/golden syrup)
- 1 Tablespoon vinegar or lemon juice
- 250 ml (1 cup) unsweetened non-dairy milk (I use soy)
- 225 g (1 ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 25 g (2 ½ packed Tablespoons) cornflour (cornstarch)
- 3 teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- toppings of your choice (optional, see post above for ideas)
Instructions
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Grease an approx 23 x 33 cm/9 x 13 in tin that is at least 3 cm/1 in deep and line it with baking parchment. (If it is a good non-stick one you don't need to line it).
- Mash the bananas really well in a large bowl then whisk in the milk, oil, maple syrup and vinegar.
- Add the flour, cornflour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt and stir with a balloon whisk until combined. Don't over-beat the batter, a few small lumps is ok.
- Pour the batter into the prepared tin and spread it level. Scatter over your desired toppings if using.
- Bake for 12-15 minutes until golden and set. A skewer inserted into the centre (avoiding any toppings) should come out clean.
- Allow to cool for 5 minutes then slice into squares and serve, ideally right away.
Notes
See post above for tips, details, topping ideas and substitutions