By Mona Arndt
Blueberry Sheet Pan Pancakes
7 steps
Prep:10minCook:15min
The best fluffiest vegan Protein Pancakes made in the oven! It's super quick to make and perfect for meal prep.
Updated at: Thu, 17 Aug 2023 11:30:07 GMT
Nutrition balance score
Good
Glycemic Index
61
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories449.1 kcal (22%)
Total Fat8.9 g (13%)
Carbs77.3 g (30%)
Sugars16.8 g (19%)
Protein16.3 g (33%)
Sodium854.3 mg (43%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
250mlplant milk
1 Tbspapple cider vinegar
100gflour
25gvegan Protein Powder
sub with more flour + sweetener of choice
1 Tbspbaking powder
vanilla extract
blueberries
For the Crumble Topping
Instructions
Step 1
Add your plant milk and apple cider vinegar in a cup and stir to combine. Let it sit for 5 minutes to create a vegan „buttermilk“.
Step 2
Then mix the flour, the protein powder, baking powder and vanilla in a bowl and stir until just combined.
Step 3
Pour the liquid mixture into the dry mixture and whisk until smooth, then let the batter rest for another 5 minutes.
Step 4
Pour it onto a baking sheet covered with parchment paper and smooth it out.
Step 5
Add toppings of your choice (I used blueberries and also added a crumble topping).
Step 6
Bake for 15 minutes at 400ºF (200ºC).
Step 7
If you add the crumble, cover with tin foil after 5 min so it doesn’t burn.
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