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5 from 11 votes
Oven baked blueberry pancakes. These sheet pan pancakes are vegan, gluten-free, healthy and low in calories. The recipe is easy to make and family friendly.
Blueberry sheet pan pancakes! A family-friendly recipe
Blueberry sheet pan pancakes! A family-friendly recipeDid you ever make pancakes in the oven? Well, me neither, until a few days ago when I stood in the kitchen and had an epiphany. It happens to me so often, I am about to make something different but then there is this light bulb in my head… My original plan was to either make blueberry pancakes or a blueberry sheet cake. Then I asked myself, “why not make oven baked blueberry pancakes aka blueberry sheet pan pancakes?! I could just pour the pancake batter into my sheet pan and bake them in the oven”! I tried it out and I was surprised that the first try turned out so amazing!
Fluffy and soft oven baked blueberry sheet pan pancakes
So I was about to mix my regular batter for my 3-ingredient banana oat pancakes but then I noticed I ran out of oats. Oh well, since I am used to being a “mad scientist” I created a new recipe with rice flour and a few other ingredients. I wanted the batter to be pretty light colored because I think it makes a nicer contrast to the lovely blueberries. The oven baked blueberry pancakes turned out super soft, fluffy, and delicious. My recipe doesn’t contain any butter, oil, eggs, gluten or dairy! Yes, it’s vegan, gluten-free and pretty healthy. You can even make the glaze refined sugar-free.
How to make oven baked pancakes?
How to make oven baked pancakes?It took me less than 10 minutes to prepare the batter for these vegan oven baked pancakes with blueberries. You just need to whisk together 10 ingredients and you are ready to pour the batter into your sheet pan and bake it in the oven for about 20 minutes. The ingredients I am using for this recipe are available everywhere and I bet most people already have them at home.
Benefits of sheet pan pancakes
Benefits of sheet pan pancakesRegular pancakes are great, no question! But oven baked pancakes can be served all at the same time, which makes them family-friendly. I know it can be pretty annoying when you make pancakes for your family or friends, and they are all sitting hungry at the table, while you stand in the kitchen and flip a bunch of pancakes.
Not anymore, with these blueberry sheet pan pancakes. No more flipping, messing around with the batter, burning your fingers (well that’s me, haha). You just have to prepare the batter, which takes less than 10 minutes, and once the sheet pancakes are done, you can serve them all at the same time, and enjoy them still warm. Awesome right?
These oven baked blueberry pancakes are:
These oven baked blueberry pancakes are:- Vegan
- Gluten-free
- Healthy
- Refined sugar-free
- Dairy-free
- Egg-free
- Delicious
- Soft
- Fluffy
- Done in 30 minutes
- Easy to make
- Family-friendly
Try out my oven baked blueberry pancakes
Try out my oven baked blueberry pancakesI hope you enjoyed this blog post and I can’t wait to hear back from you about my recipe. Feel free to comment below, and tag me in your Instagram or Facebook post with @elaveganand please also use #elaveganso that I can see your recreations.
Oven baked blueberry pancakes
Author: Michaela Vais
Oven baked blueberry pancakes. These sheet pan pancakes are vegan, gluten-free, healthy and low in calories. The recipe is easy to make and family friendly.
5 from 11 votes
Servings 12
Prep 10 minutes mins
Cook 20 minutes mins
Total 30 minutes mins
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Ingredients
Dry ingredients:
- 1 ½ cup white rice flour (240 g)
- ⅓ cup shredded unsweetened coconut (30 g) *see recipe notes
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
Wet ingredients:
- 1 ¼ cup coconut milk or plant-based milk of choice (300 ml)
- 3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
- ¼ cup maple syrup (80 g) or more to taste
- 1 ½ tbsp lime juice or apple cider vinegar
- 1 cup fresh blueberries (150 g) + more for the top
Instructions
Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water in a bowl, set aside for 5-10 minutes.
In a small bowlcombine coconut milk, maple syrup, and lime juice, set aside.
Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds (skip this step if you use ground almonds).
Combine all dry ingredients in a bowl and stir with a whisk.
Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until combined. Add blueberries and stir with a spoon.
Pour this mixture into a lined sheet pan (mine measures about 8x11 inches / 20x28 cm). Use a smaller pan for thicker pancakes.
Top with more blueberries and bake in the oven at 375 degrees F (190 degrees C) for 20-25 minutes.
Let cool for about 5 minutes, carefully remove from the pan and cut into bars.
Enjoy with maple syrup or any other sweetener (I used an icing which I made with Erythritol. click here for the recipe).
Notes
- You can use 30 grams of ground almonds or hemp seeds instead of dried shredded coconut.
- The nutrition facts are for one sheet pan pancake when you cut the batch into 12 slices.
Nutrition Facts Oven baked blueberry pancakes Amount per Serving Calories 140 % Daily Value* 6 % Saturated Fat 2.6 g 13 % Sodium 137 mg 6 % Carbohydrates 23.2 g 8 % Fiber 1.8 g 7 % Sugar 6.2 g 7 % Protein 1.8 g 4 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!
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