The fluffiest vegan pancakes ever, studded with three types of berries and baked in a sheet pan. So easy!
- 3 C. Almond milk
- 1 Tbsp. Apple cider vinegar
- 3 C. All purpose flour
- 3 Tbsp. Baking powder
- 1 tsp. Salt
- 2 tsp. Vanilla
- 1/3 C. Maple syrup
- 1/3 C. Veggie oil or coconut oil(melted)
- 1 C. Strawberries, chopped
- 1 C. Blueberries
- 1/2 C. Raspberries
- 1 tsp. Lemon zest, optional
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Preheat oven to 425 degrees.
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In a medium sized mixing bowl, combine the almond milk and apple cider vinegar. Let sit while you start the rest so it thickens a bit.
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In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together just to combine. Set aside.
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Add the vanilla, maple syrup and oil to the almond milk mixture, and stir.
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Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined.
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Stir in the lemon zest if using. Pour into an 11x16in. sheet pan that is lined with parchment paper and sprayed with non stick spray. Smooth out the batter.
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Bake at 425 degrees for about 5 minutes, then sprinkle the berries on top. Rotate and bake another 10-12 minutes, or until fully baked and tooth pick comes out clean. Then if you want to brown the top, you can broil at this point for 3-4 minutes or so until brown. Serve with maple syrup or powdered sugar or both!
The batter will puff up and get super fluffy when you add the wet ingredients to the dry because of the vinegar reacting with the baking powder. You want this to happen, it makes them super fluffy!
If you add the berries before you bake, they will all sink to the bottom, which is why you need to bake for about 5 minutes first.
If you broil for a few minutes to brown, just make sure you keep your eye on it so it doesn't burn.