Recipe: High Protein Vegan Baked Pancakes – Easy Vegan Sheet Pan Pancakes

Ingredients
Wet

• 3 cups unsweetened soy milk
• 0.5 cup apple sauce
• 1 tbsp apple cider vinegar
• 1 Tbsp vanilla extract

Dry

• 1.5 cups whole wheat flour
• 1.5 cups vital wheat gluten
• 1 Tbsp baking powder
• 1 cup frozen berries *see note

Directions

1. Preheat oven to 425 F and line a baking sheet with a silicone baking mat or parchment paper.
2. Mix wet ingredients together in a medium sized bowl. Set aside.
3. Mix dry ingredients (flours and baking powder) together in a large bowl.
4. Pour wet ingredients into dry and mix until the batter is nearly clump free. Overmixing can result in a tougher more bread-like texture.
5. Pour pancake batter onto lined baking sheet and smooth with the back of spoon.
6. Defrost berries and add to the pancake.
7. Bake for 20-30 minutes until golden brown and a toothpick comes out clean. *see note
8. Enjoy!

Notes

• We usually use a frozen triple berry mix which includes blueberries, raspberries, and blackberries, but any type of berry works well. Defrost before using to reduce the baking time.
• Fresh berries can be used instead of frozen. This will also reduce the baking time.
• Top with extra berries, maple syrup, date syrup, apple sauce, or jam for some added sweetness if desired.