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
Did 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?
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
Regular 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:
- 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
I 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 @elavegan and please also use #elavegan so that I can see your recreations.
Oven baked blueberry pancakes
Ingredients
Dry ingredients:
- 1 1/2 cup white rice flour (240 g)
- 1/3 cup shredded unsweetened coconut (30 g) *see recipe notes
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Wet ingredients:
- 1 1/4 cup coconut milk or plant-based milk of choice (300 ml)
- 3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
- 1/4 cup maple syrup (80 g) or more to taste
- 1 1/2 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 bowl combine 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 information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Made this over the weekend and they are fabulous. It took about 45 minutes to cook because I put frozen mixed berries in it as that is all I had on hand. They turned out perfect! Thanks for the great recipe!
Hi Karen, I am glad you like them! 🙂
Delicious! The only thing I did a bit differently was to use 1/2 freshly ground oat flour (keeping the other 1/2 rice flour), made 1/3 of the “eggs” banana, and added vanilla extract to the batter. I also added vanilla extract to the icing along with a bit of lemon zest because, well, a bit of a stronger lemon flavor to compliment the blueberries is amazing! Wonderful recipe, thank you!
(I also took a piece and froze it. Will report back how it keeps being frozen.)
Sounds wonderful, Ann. Thanks so much for sharing! 🙂
If anyone is wondering if these freeze well, I am happy to report that they do! I cut them into squares and froze them between pieces of parchment paper and then put them in an airtight container in the freezer. Worked beautifully!
Thanks for sharing, Ann! 🙂
After seeing someone I follow on Youtube make a sheet pan pancake, I set out to find a gluten free and vegan version. So happy to come across your recipe! I made it this morning but made a few swaps based on my preference/what I had on hand.
I used 3/4 cup sprouted brown rice flour, and 3/4 cup sprouted buckwheat flour instead of white rice flour. I was too lazy to use my food processor so I left my shredded coconut as is. I used almond milk because that’s what I had on hand. Instead of 3 flax eggs, I used 1 flax egg, 1 banana, and about 1/2 cup of applesauce. I used 1/4 cup coconut sugar instead of maple syrup, and added it into my ‘egg’ mixture. And finally I only sprinkled blueberries all over the top instead of mixing them in. In turned out great. Almost a bit like a cake as someone else mentioned. We paired it with some maple veggie sausages. So easy instead of flipping so many pancakes! I will be making this often. Thanks!
Thanks so much for sharing, Maeghan! 🙂