Breakfast/ Pancakes & French Toast/ Vegan/ Vegetarian

Vegan “Sheet Pan” Blueberry Pancakes

Name: Vegan "Sheet Pan" Blueberry Pancakes
Cook time: 10 min
Yield: 4
Ingredients: 2 T. mild-flavored extra virgin olive oil, divided; ½ large ripe banana; 1 c. rolled oats; 1¼ c. unsweetened almond milk; 1 T. pure maple syrup (+ more to serve); 1½ t. baking powder; 1 t. pure vanilla extract; 2 t. ground cinnamon; 1½ c. blueberries, divided; Optional:; 1 c. sliced strawberries, to serve

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Vegan "Sheet Pan" Blueberry Pancakes

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By Mama Veggie – Serves: 4

Prep Time: 20-25 minutes – Cooking Time: 10 minutes

This tasty vegan blueberry pancake recipe bakes up right in your oven! It's a convenient way to make pancakes in batches, or if you do not have a skillet or griddle.

Ingredients

2 T. mild-flavored extra virgin olive oil, divided

½ large ripe banana

1 c. rolled oats

1¼ c. unsweetened almond milk

1 T. pure maple syrup (+ more to serve)

1½ t. baking powder

1 t. pure vanilla extract

2 t. ground cinnamon

1½ c. blueberries, divided

Optional:

1 c. sliced strawberries, to serve

Instructions

1

Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.

2

In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.

3

Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.

4

Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.

5

Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!