Sheetpan Pancakes
Ingredients
Vegan Funfetti Sheet Pan Pancakes Ingredients
3 cups (420g) all-purpose flour (I used unbleached organic flour)
3 tablespoons (36g) baking powder (I used non-aluminum)
3 tablespoons (45g) vegan, raw, or organic sugar*
⅛ teaspoon salt
3 cups (680ml) nondairy milk (or water - I used half soymilk and half water)
½ cup (85g) mini chocolate chips (I use fair-trade)
vegan sprinkles (I used pastel quins and stars)
Directions
Vegan Funfetti Sheet Pan Pancakes Directions
Preheat the oven to 425º F (220º C).
Add the 3 cups (680ml) of liquid (any combination of nondairy milk and/or water), and whisk again until you can no longer see any dry ingredients.
Coat a baking sheet using whatever vegetable oil you have (I used sunflower oil). The size of the baking sheet I used is 17” x 11” x 1”. If you avoid oil, line the bottom of the baking sheet with parchment paper instead.
Pour the pancake batter onto the pan, tilting the pan a bit if needed to get the batter even.
Sprinkle ½ cup (85g) of mini vegan chocolate chips all over the top of the pancake batter.
Sprinkle vegan sprinkles evenly all over the top of the pancake batter. I used pastel quins and stars.
Optional: If you prefer pancakes with fruit, now is the time to scatter thinly sliced fruit slices around the top.
Bake at 425º F (220º C) for 15 minutes.
Remove from the oven and let cool for a few minutes before cutting.
Cut into cute shapes using a cookie cutter or just cut squares.
Serve immediately, or return to the oven at 200º F (95º C) to keep warm until ready to serve.
Wrap and freeze any leftovers to reheat later.