Recipe: Vegan Very Berry Baked Pancakes – Easy Sheet Pan Pancakes (WFPB, Oil Free)

Ingredients

• 3 cups plant milk (soy or almond)
• 1 tbsp apple cider vinegar
• 3 cups flour (whole wheat or oat)
• 1 Tbsp baking powder
• 1/2 cup apple sauce
• 1 Tbsp vanilla extract
• 1 cup blueberries *see note
• 1 cup raspberries

Directions

1. Preheat oven to 425 F and line a baking sheet with a silicone baking mat or parchment paper.
2. Add the plant milk and apple cider vinegar to a medium sized bowl and mix. Set aside
3. Mix flour and baking powder together in a large bowl.
4. Incorporate apple sauce and vanilla with the plant milk and vinegar. Mix thoroughly.
5. Pour wet ingredients into dry and whisk together.
6. Pour pancake batter onto lined baking sheet and smooth with the back of spoon.
7. Bake for 5 minutes.
8. Add berries and bake for another 15-20 minutes until golden brown and a toothpick comes out clean.
9. Enjoy!

Notes

• If you add the berries to the batter immediately, they will sink to the bottom of the pancake.
• Frozen berries can be used instead of fresh. I like to use the triple berry mix from Costco which includes blueberries, raspberries, and blackberries. Defrost before using.
• Top with extra berries, maple syrup, date syrup, apple sauce, or jam for some added sweetness if desired.