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    You are at:Home»Dairy-Free Recipes»Breakfast»Vegan Banana Sheet Pan Cakes are an Everyday Cheat You’ll Love

    Vegan Banana Sheet Pan Cakes are an Everyday Cheat You’ll Love

    2
    By Alisa Fleming on September 3, 2022 Breakfast, Dairy-Free Recipes

    My good friend Hannah has just released her NINTH cookbook, and it’s a must buy for fall. The Everyday Vegan Cheat Sheet is a delicious selection of one-pan wonders for breakfast, lunch, dinner, snacks, and even dessert. As a sample, enjoy her easy recipe for vegan banana sheet pan cakes!

    Vegan Banana Sheet Pan Cakes Recipe - easy, perfect pancakes without the fuss! Delicious recipe from The Everyday Vegan Cheat Sheet - an entire cookbook dedicated to sheet pan recipes!

    Vegan Banana Sheet Pan Cakes are the Easy Way to Perfect Pancakes

    As someone who prefers oven-cooking to stove top-cooking, I was in recipe heaven when I read through The Everyday Vegan Cheat Sheet. It contains dozens of ridiculously creative, yet completely simple dishes to help me mix up my meal routine.

    I’ve already marked the Cauliflower Tempura, Tofu Caprese, Melting Za’atar Potatoes, Pumpkin Parker House Rolls, Harvest Tagine, Kabocha Gnocchi with Miso Browned Butter, Portobello Paprikash, New York Crumb Cake as “must try” recipes. But first, I think I’ll start my day with these vegan banana sheet pan cakes!

    Pancakes are a brunch favorite but making them for a crowd is no easy feat. Even with a large skillet or griddle, it’s almost impossible to serve everyone a warm short stack at once. Our solution? These easy sheet pan pancakes—essentially a giant, fluffy, buttery pancake that you’ll cut into squares and serve warm to friends and family. To achieve the signature golden brown color, we brushed the pancake with melted plant butter after baking and popped it under the broiler for the finishing touch. Keep it classic with the basic recipe or try one of our variations below. No matter your add-ins, be sure to serve with butter and maple syrup.

    Make Ahead Tip

    There is no “bad first pancake” with this recipe. Just pop the batter in the oven for a whole tray of perfectly cooked pancakes with no waste. If you aren’t feeding a small army, you can cover and refrigerate the pancakes for a few days, or freeze the squares. Frozen squares can be reheated in the toaster if you haven’t added chocolate or strawberries to your batch.

    Vegan Banana Sheet Pan Cakes Recipe - easy, perfect pancakes without the fuss! Delicious recipe from The Everyday Vegan Cheat Sheet - an entire cookbook dedicated to sheet pan recipes!

    Special Diet Notes: Vegan Banana Sheet Pan Cakes

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose the milk beverage, butter alternative or oil, and add-ins that suit your dietary needs.

    Vegan Banana Sheet Pan Cakes
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    This one of a kind recipe is reprinted with permissions from The Everyday Vegan Cheat Sheet. It's an entire cookbook of one-pan wonders that you can bake in your oven.
    Author: Hannah Kaminsky
    Recipe type: Breakfast
    Cuisine: American
    Serves: Makes about 18 pancakes; 6 servings
    Ingredients
    • 3 very ripe, large bananas, divided
    • 2 cups plain dairy-free milk beverage
    • 1 tablespoon apple cider vinegar
    • ½ teaspoon vanilla extract
    • ¼ cup dairy-free butter alternative or coconut oil, melted and divided
    • 2½ cups all-purpose flour
    • 3 tablespoons sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup dairy-free chocolate chips, chopped nuts, or sliced strawberries (optional)
    Instructions
    1. Preheat your oven to 400°F and lightly grease a half sheet pan.
    2. In a medium bowl, vigorously mash two of the bananas until fairly smooth. Mix in the non-dairy milk, vinegar, vanilla, and 3 tablespoons of the melted dairy-free butter alternative or coconut oil. Stir until fully incorporated.
    3. Separately, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the liquid mixture into the bowl of dry goods and use a wide spatula to combine. Stir until the batter is just blended; a few lumps are perfectly fine, and in fact encouraged! Over-mixing is the mortal enemy of tender, fluffy pancakes.
    4. Pour the pancake batter onto your prepared sheet pan, spreading it evenly to reach all the sides in one smooth layer. Slice the remaining banana and sprinkle the rounds across the top, followed by any other goodies you'd like to include.
    5. Bake for 15 minutes until golden brown around the edges. Brush with remaining vegan butter or coconut oil, turn on the broil to high, and cook for an additional 5 minutes to give the top a fetching golden tan.
    6. Cool for at least 5 minutes before slicing and stacking up.
    Nutrition Information
    Serving size: 1 serving / 3 pancakes Calories: 320 Fat: 5.2g Saturated fat: 1.3g Carbohydrates: 63.2g Sugar: 14.5g Sodium: 529mg Fiber: 3.6g Protein: 6.5g
    3.5.3229

    More Creative Vegan Recipes from Hannah Kaminsky

    Margherita Pizza Dip

    Margherita Pizza Dip Recipe - Dairy-free, Plant-Based, Vegan-Friendly, Top Allergen-Free. Two Dip Recipes in One! Plus bonus option for Allergy-Friendly Pizza Nachos.

    Vegan Hashbrown Waffles

    Vegan Hashbrown Waffles Recipe from the plant-based cookbook Real Food, Really Fast by Hannah Kaminsky

    Cake Batter Protein Bars

    Dairy-Free Cake Batter Protein Bars Recipe - vegan, soy-free, gluten-free breakfast bars or post-workout reward

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    2 Comments

    1. Hannah on September 4, 2022 5:40 am

      Such a big fan favorite! Thank you for sharing the joy! 🙂

      Reply
      • Alisa Fleming on September 4, 2022 10:21 am

        I can imagine! Thanks for sharing this Hannah. I’m buying your book for a friend’s birthday.

        Reply

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