Pumpkin Sheet Pan Pancakes
Pumpkin Sheet Pan Pancakes
Equipment
Ingredients
- 1 tbsp ground flax
- 3 tbsp water to make flax egg
- 1 ½ cups plant based milk
- 2 tbsp apple cider vinegar
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 cups All purpose or Gluten free blend
- ¼ cup brown sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice blend
- ½ tsp salt
Pumpkin Pie Spice Blend
- 3 tbsp ground cinnamon
- 1.5 tsp ground nutmeg
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground cloves
Instructions
- Preheat oven to 425 degrees F.
- Prepare you pan by spraying with non stick spray or parchment paper. Set aside.
- In a large mixing bowl, whisk together the ground flaxseed and water and set aside for 5-10 minutes to allow to gel. Then add remaining wet ingredients.
- In a separate bowl, whisk together the remaining dry ingredients, from flour to salt.
- Add dry ingredients into your wet ingredients and whisk until smooth.
- Immediately pour the batter into your lined baking pan and bake for 14-17 minutes, or until cooked through and golden brown.
- Remove pan from oven and place on cooling rack to cool for a few minutes.
- Carefully remove from pan and count into squares. Serve with maple syrup and/or fruit, pumpkin seeds or vegan whip topping.
- This recipe was adapted from The Conscientious Eater.
Video
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