Sheet Pan Pancakes
This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
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Servings: 20
Serving Size: 2.90 ounces
Ingredients
Buttermilk
4 cups non-dairy milk, soy, unsweetened
1/3 cup oil, canola
1/4 cup apple cider vinegar
2 teaspoons vanilla extract
Pancakes
2 2/3 cups flour, whole wheat
1 1/3 cups flour, all-purpose
1/3 cup sugar, white, granulated
8 teaspoons baking powder
1 teaspoon salt, kosher
Preparation
- For buttermilk: In a bowl, combine soy milk, canola oil, vinegar, and vanilla and set aside for 10 minutes.
- For pancakes: Combine whole wheat and all-purpose flour, sugar, baking powder and salt in a stand mixer with paddle attachment and mix for 1 minute on low speed to combine. Mix in buttermilk until incorporated. Do not overmix. Batter will be slightly lumpy and foamed.
- Preheat oven to 375°F. Portion batter into oiled half sheet pan. (Optional: add diced fruit, frozen fruit, chocolate chips, dried fruit, etc. to top of pancakes) Bake 15 minutes until set and golden. Cool for 10 minutes.
- For service: Cut half sheet pan into 20 pieces (5 by 4) approximately 3 1/2 inches by 3 1/4 inches.
Nutrition Information
Calories: 150 Total Fat: 5g Saturated Fat: .5g Trans Fat: 0g Carbohydrate: 23g Fiber: 2g Total Sugars: 4g Protein: 4g Sodium: 72mg
*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.