Vegan Sheet Pan Banana Pancakes

Jillian Glenn
Jillian Glenn
May 26, 2020
A vegan take on classic banana pancakes, for those who love to start their day with a nice fluffy short stack! Thanks to the Anova Precision Oven, they are steamed to perfection. They turn out wonderfully light, fluffy, and soft. Pair this delicious stack with maple syrup and your favorite pancake toppings for an easy and delicious breakfast! This recipe may be made non vegan by substitute regular milk or buttermilk for almond milk & regular butter instead of vegan butter!
Prep Time
Cook Time
Vegan Sheet Pan Banana Pancakes
2 cups
Almond milk
1 tsp
Baking Powder
2 tsp
Vanilla Extract
4 Tbsp
Melted Vegan Butter
2 Tbsp
Maple syrup
Mashed Ripe Bananas
1 tsp
2 cups
All Purpose Flour
2 tsp
Baking Soda

1. Preheat Oven

Preheat the Oven.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Top, Bottom

2. Mash the Bananas

Using a fork, mash 2 ripe bananas in a large mixing bowl.
Mash the Bananas

3. Mix the Batter

Add the almond milk, vanilla, butter, bananas, baking powder, baking soda, maple syrup, and cinnamon to the bowl with the mashed bananas. Then, use a fork to “whisk” the ingredients together.
Mix the Batter

4. Add Flour to Batter

Add the flour to the mixture and use your fork to whisk. Only mix the it until the ingredients are combined. Don’t over-mix, or the pancakes will be less fluffy. The batter will be slightly lumpy.
Add Flour to Batter

5. Pour Batter

Pour the batter into the greased sheet pan. Spread it around to make sure it evenly fills the pan.
Pour Batter

6. Bake

Bake in the Oven for 15 minutes until the pancakes are golden on top. While baking, slice bananas, berries, or prepare any other pancake toppings of your choice.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Top, Bottom
00:15 Timer

7. Cut & Serve Immediately

Using a bread or steak knife, cut the pancakes into12 squares. Serve immediately with maple syrup and your favorite toppings!
Cut & Serve Immediately
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