Note: I often use a gluten free flour mix to replace the flour mixes in many of these recipes.
In the past, I have made the pancakes the standard way - stovetop in a skillet. That requires oil or a non-stick skillet. It also requires me to stay put in the kitchen, watching and flipping. Now that I have discovered oven baking I don't think I'll be able to go back to stovetop. What a timesaver and it's just as delicious!
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| This photo is from a Martha Stewart oven baked pancake recipe, which of course is not vegan. The photo is all I need for inspiration. It shows one way to cook oven baked pancakes. Others cook the batter sheet cake style and cut "pancakes" into squares or dollop ladles of batter onto a cookie sheet for a more traditional look. |
My Current Fav - Lazy Baked Sheet Cake Style:
This sheet cake method be the "lazy" way, but it's also my favorite. A different batter could be used. I'd like to experiment with batters to make banana, pumpkin and other flavors. I do like that using Pamela's give me a gluten free version, but boy, is that stuff pricey.- 1-1/2 cups nut milk - maybe more of less to get the right consistency
- 2 cups Pamela's Gluten Free Baking Mix
- 2 TBSP each of flax, hemp and chia seeds
- blueberries
- walnuts
Preheat oven to 350. Mix first ingredients together. Stir in blueberries last. Put batter in a 9x12 casserole dish - I like using my white oval one. I did not grease the pan and it was just fine. Bake for 35. If you use a smaller pan, you may need to cook it longer.
Optional Add-Ins:
- 2 tablespoons coconut sugar, raw sugar or 2 medjool dates, pitted (If the bananas are very ripe, no extra sweetness is needed)
- 1/2–1 teaspoon cinnamon
- pumpkin pie spice
- nutmeg
- ginger
- 1/4 teaspoon vanilla bean powder or extract
- 1/2 cup of: chocolate chips/ cacao nibs, fruit or crushed nuts, etc (or a combination of each) – stir in at end or use as a topping
This tip is from Chocolate Covered Katie.
The Secret To Pancakes That Will Never Stick To The Pan:
Simply cook the pancakes inside the oven instead of on the stovetop – they need no flipping, will never stick, and can be easily removed with a spatula when they’re done. This trick has worked with every pancake recipe I’ve tried so far.
Don’t skip the step of letting the pancake batter sit at least 15 minutes – I made that mistake once, so you don’t have to!
- Whisk together all ingredients, and let sit at least 15 minutes.
- Preheat the oven to 350 F.
- Drop ladles of batter onto a parchment paper lined cookie sheet, place on the oven center rack, and immediately turn the heat down to 280 F.
- Bake 8-12 minutes, or until tops of the pancakes are no longer wet and pancakes can be easily removed with a spatula. There is no need to flip them!
More Recipes to Try ---
From Ceara's Kitchen:
- 1 cup nut milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3 tbsp coconut or cane sugar
Flour Mix:
- 1 cup all purpose or whole wheat pastry flour
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp salt
From Running On Real Food:
- 1 cup unsweetened almond milk (substitute water or other plant-based milk of choice)
- 2 tbsp pure maple syrup (sub coconut sugar or to make sugar-free, use stevia)
- 1/2 tsp cinnamon (optional, adds flavour)
- 1 tsp pure vanilla extract (optional, adds flavour)
Flour Mix:
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
From Sweet Simple Vegan:
- 3 cups oat flour OR make the flour with rolled oats - Place oats into a high speed blender and process until a flour is reached.
- 2 cup almond milk
- 2 medium spotty bananas*
- 2 cups rolled oats
- 1 cup hemp milk (or other plant-based milk)
- 3 ripe bananas
From Detoxinista:
Buckwheat consumption has been linked to lower blood sugar levels in diabetics (source), as well as lowering blood pressure and improving cholesterol levels. (source) I love working with buckwheat flour, particularly freshly ground buckwheat groats, because you don’t have to mix it with other flours or starches, as you have to do with many other gluten-free flours. You can buy buckwheat flour at many grocery stores now, but I prefer to grind my own buckwheat groats because the flavor isn’t as bitter and the color is a little more appealing.
One more thing to note, is that I really love baking these pancakes instead of pan-frying them. Baking them means you can cook all 6 pancakes at once– which is a huge time-saver– and it also means you don’t need to add extra oil to the recipe, because there’s no pan to grease. Simply use a silicone baking mat, or parchment paper, to prevent sticking. If you prefer to fry these in a pan, feel free to do so, but I love having the whole batch ready to go in just 15 minutes of baking time. I hope you’ll enjoy them, too.
- 1/2 cup buckwheat flour (store-bought or ground groats)
- 2 very ripe bananas , about 3/4 cup mashed
- 2 tablespoons olive or coconut oil
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons apple cider vinegar
To bake the pancakes, scoop the batter using a scant 1/4 cup measure, creating about 6 evenly sized mounds on a large lined baking sheet. Use the back of a spoon to spread the pancakes out, creating pancakes that are roughly 5- or 6-inches in diameter, and about 1/4-inch thick. Bake until the centers are firm, about 15 minutes at 350ºF.
PANCAKE TOPPING IDEAS, besides maple syrup
- fruit - berries, mango
- fresh or caramelized bananas: sauté sliced bananas in coconut oil until they caramelize
- apples and cinnamon: sauté sliced apples with cinnamon in a little coconut oil until soft and tender
- toasted coconut flakes
- homemade chocolate sauce: mix together a small amount of coconut oil, cocoa powder and sweetener of choice such as pure maple syrup
- date caramel sauce: soak dates in hot water for 15 minutes then drain and blend with some light
- melted peanut butter
- coconut milk, vanilla and sea salt
- chopped nuts
- sweet tahini sauce: mix tahini with some pure maple syrup
- dairy-free chocolate chips – or bake these right into the pancakes!
Maple Berry Syrup From Sweet Simple Vegan
- 1/4 cup blueberries
- 1/4 cup blackberries
- 1/4 cup maple syrup
More Recipes to Check Out -
- Forks Over Knives - Banana Pancakes
- The Lazy Vegan Baker - Oven Baked Blueberry Pancakes
