Vegan Sheet Pan Pancakes (gluten-free too)

I finally made sheet pan pancakes, for my birthday! We are currently in self isolation, so I decided not to go out and get fresh berries and use what I had on hand. I love pancakes so much, but because I cook them one at a time in pan, it takes forever. This recipe is from Rabbit and Wolves and I subbed gluten-free flour — I still need to experiment and learn how to get it to rise more! Feel free to experiment with adding more apple cider vinegar or baking soda — or use regular organic flour if that feels good for your body.

PS it’s always a good idea to label your glass jars — the first round included diatomaceous earth instead of GF flour. Into the compost that went!

INGREDIENTS

• 3 cups dairy-free mylk of choice

• 1 Tbsp apple cider vinegar

• 3 cups GF all purpose flour (or regular flour)

• 3 Tbsp baking powder (aluminum free)

• 1 tsp sea salt

• 2 tsp vanilla (ground or alcohol free)

• 1.3 cup organic maple syrup

• 1/3 cup coconut oil (melted, I like naked coconuts)

• 1 tsp organic lemon zest

• 1 organic banana, sliced

• vegan chocolate chips, I choose unsweetened

• optional toppings like NuIt almond butter, coconut yogurt and more syrup

DIRECTIONS

1. Preheat oven to 425

2. In a medium bowl, add non dairy milk and ACV, let sit

3. In a large bowl, combine flour, salt, baking powder and whisk

4. Add vanilla, coconut oil and almond milk to the wet mixture and stir

5. Slowly add the wet to the dry ingredients

6. Stir in lemon zest, pour into baking sheet (recommended 11x16) and smooth out mixture

7. Add banana slices and chocolate slices then bake for 15-17 minutes. Use a toothpick or knife to see if it comes out clean. I choose to broil for 3-4 minutes. If using berries, you may want to bake for 5 minutes, take it out, add berries then bake for remaining 10-12 minutes.

ENJOY!

Jordan, your plant-based holistic nutritionist

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