Easy, Plant-Based Sheet Pan Protein Pancakes 

Long gone are the days of standing over the stove, flipping pancakes, only to almost always have to throw away or at the very least hide the first pancake. Why is it that the first pancake is always the worst?! I swear it's universal. If you're one in a million, tell me in the comments because I need to know your tricks.

But what about if we skipped the stove top all together, poured our batter into a sheet pan, baked it, and called it a day? Well, it's not only totally possible, but totally delicious and easy. These sheet pan pancakes are great for serving a family or for your own personal meal prep. 

Can you pan fry these the old school way? Absolutely. 

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Why You'll Love This Recipe 

One bowl. One sheet pan. Enough said.

Customizable. Use whatever toppings your heart desires, heck you can even use multiple different toppings by choosing a topping for every corner of the sheet pan!

High in protein and low in calories means more room for toppings like maple syrup and coconut whip. 

Meal prep friendly, or crowd friendly!

What You'll Need

Flour, I used a sprouted whole wheat flour to make these extra nutritious, but good old all purpose flour should do the trick too!

Good quality protein powder. As I mention in pretty much all my protein powder blogs, I love Vedge Nutrition for their organic, non-GMO, third party tested protein powders. I've tried baking their protein in a variety of ways too and I find it's been very successful unlike other brands. You can shop their protein using my discount code: EVANNRYAN.

Dairy free milk. I recommend soy milk as it boosts the protein. 

Apple cider vinegar, lemon juice, or white vinegar. We're making a vegan buttermilk by adding the acid to the milk for 10 minutes before we mix everything. 

Olive oil or another preferred cooking oil. 

Granulated sugar, I used coconut sugar. 

Baking powder and baking soda. 

Salt and water. 

Substitutions 

I haven't tried a gluten free flour yet, but I don't see why a gluten free flour blend shouldn't work here! 

You can skip the protein powder entirely and use all flour. Just do no protein powder and 1 1/2 cups flour. 

For dairy free milk you can use any option that you prefer. 

Granulated sugar is totally up to you. It's only 2 tablespoons so use whatever you have on hand. 

Make these in a pan like a classic pancake! Just add a bit of butter or oil to your pan and scoop 1/3 cups of batter into the pan, cooking on each side until golden.

Storing

Pancakes will last in a sealed container in the fridge for up to 4 days. Or you can store them in a freezer safe container for up to a month. 

I use these glass meal prep containers for my weekly meal prep because they're durable, non-toxic, and dishwasher safe. 

Another staple breakfast recipe you're going to want to have is my Best Tofu Scramble Recipe, so make sure to head their next!

 

Please note: all macros and calories have been calculated to the best of my ability but may vary slightly. 

 

Vegan Sheet Pan Protein Pancakes 

Recipe makes 4 servings

Macros per serving:

280 cals - 8g fat - 32g carbs - 20g protein 

 

Ingredients:

• 1 1/2 cups soy milk
• 1 tbsp apple cider vinegar 
• 1 cup whole wheat flour (I used this sprouted kind!)
• 2 scoops/servings vanilla protein powder
• 2 tbsp coconut sugar 
• 2 tbsp olive oil 
• 1 tbsp baking powder
• 1/2 tsp baking soda 
• 1/2 tsp salt 
• 1/2 cup - 1 cup water 

 

Instructions:

1. Preheat the oven to 350 F and line a small baking sheet with parchment paper. 
2. To a mixing bowl add soy milk and apple cider vinegar. Mix well and set aside for 10 minutes. 
3. After 10 minutes add to the milk mixture: whole wheat flour, vanilla protein powder, coconut sugar, olive oil, baking powder, baking soda, salt, and 1/2 cup water. Mix well.
4. If the batter is too thick add up to 1/2 cups more water. This will depend on the protein powder you used. I used Vedge (linked above) and it needed the extra 1/2 cup.
5. Pour the pancake batter into the prepared baking sheet and spread it evenly from edge to edge.
6. Bake for 15-18 minutes or until browned around the edge and cooked in the centre. The baking time will depend on how thick or thin your pancake batter is based on the size of sheet pan you've used. You can test the batter in the centre with a toothpick and make sure it comes out clean. If it does, you know it's done baking!
   
7. Slice the pancake into 8 squares pieces.
8. Enjoy with your favourite pancake toppings! 
   

 

 

Let us know in the comments how this recipe went for you!