Skip the flipping and enjoy a sheet-pan full of pancakes!

A fun and easy breakfast treat for the weekend. Or any other day really…

Made with only 10 ingredients and 5 simple steps!

These fluffy pillowy pancakes are both dairy-free and gluten-free. Made with oat flour – finely grounded oats in a high speed blender – for a protein-packed breakfast.

With golden edges, and just the right amount of sweetness. Drenched in maple syrup, with a sprinkle of powdered sugar to top off the cozy feels.

Why in a sheet-pan?

Convenience.

Don’t get me wrong. Flipping pancakes is probably the fun part. And I do enjoy it!

But sometimes I don’t feel like standing there for 15-20 minutes, while I flip each individual pancake.

Besides, when you’re making them for more than just one person, by the time you get to the last one (while it’s nice and warm), the others are sitting there getting colder.

Enter Sheet-Pan Pancakes

You make the batter using two separate bowls (wet and dry). Mixed together, then poured all at once into a sheet-pan to bake in the oven. That easy!

They’re also a great way to bake fruits into them. You can even separate the sections on the pan for the fruits each person prefers. Or mix it all up!

They make such a fun breakfast treat, that you can take some out with you on a picnic. I took mine to the beach!

Here’s the proof!

While they weren’t 100% “fresh” by the time we got to the beach, they stayed nice and warm under the sun. With the soaked up powdered sugar, and the extra maple syrup we got on the side. A real treat!

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Sheet-Pan Banana Pancakes

Recipe by Waseem HijaziCourse: Breakfast, MainCuisine: Dairy-free, Gluten-free, VeganDifficulty: Easy, Beginner

Servings

4

servings

Prep time

5

minutes

Baking time

25

minutes

Ingredients

• Wet Bowl

• 2 ripe bananas, mashed

• 2 tbsp brown sugar – Redpath Sugar

• 1 cup plant milk – I use oat milk

• 1 tbsp vanilla extract

• Dry Bowl

• 1.5 cup oat flour – Bobs Red Mill – See Notes

• 2 tsp baking powder

• Pinch of salt

• The Rest/Toppings

• Maple syrup

• Powdered sugar – optional

• Fruits – strawberries/blueberries
  
  *Oil spray for sheet pan*

Directions

• Preheat oven to 300 F (or 150 C).
• Whisk up the wet ingredients in a large bowl.
• Mix the dry ingredients together in a separate bowl, using a fork.
• Add the dry bowl to the wet bowl. Fold everything to combine. Be sure to have all the flour mixed in.
• Empty the mixture into an oven sheet pan (9×13), top off with fruit, and bake for 20 to 25 mins.
  
  Dusted off with powdered sugar, and a drizzle of maple syrup.
  Enjoy your #demeal!

Recipe Video

Notes

• Make your own oat flour by blending rolled oats in a high speed blender until they’re finely ground, like flour.

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