Blueberry oven baked pancakes
These vegan blueberry sheet pan pancakes are made in the same way as regular pancakes but cooked all at once on a single baking tray in the oven. Perfect for busy mornings.
Ingredients
- 225 g plain flour or wholemeal, spelt or a blend of wholemeal and plain flours
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 450 ml milk I used oat milk
- 1 tablespoon lemon juice or cider vinegar or white wine vinegar
- 1 teaspoon vanilla extract
- 100 g blueberries fresh or frozen
To serve
- extra blueberries
- maple syrup
- coconut yoghurt
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Lightly grease a baking tray and line with non-stick greaseproof paper.
- Put 450ml milk into a jug with 1 tablespoon lemon juice and 1 teaspoon vanilla extract and leave to rest for a few minutes.
- Put 225g plain flour into a mixing bowl with 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda. Whisk to combine.
- Pour the milk mixture into the flour mixture and whisk until smooth.
- Pour into the baking tray and tilt until you have an even depth all around. Push the blueberries into the batter.
- Bake for 20-25 minutes until risen and turning golden on top.
- Remove from the oven and cut into squares. Serve with extra blueberries and maple syrup.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 568kcalCarbohydrates: 117gProtein: 16gFat: 4gSaturated Fat: 1gSodium: 637mgPotassium: 271mgFiber: 6gSugar: 24gVitamin A: 495IUVitamin C: 8mgCalcium: 462mgIron: 7mg
Tried this recipe?Let us know how it was!