Vegan Sheet Pan Banana Pancakes
Jillian Glenn
September 3, 2021
This recipe offers 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 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.
Note: This recipe may be made non-vegan by substituting cow’s milk for the almond milk and regular butter for the vegan butter.
Serves
6
Prep Time
00:10
Cook Time
00:15
0
166
Ingredients
2 cups
almond milk (see note)
2
ripe bananas, mashed
4 Tbsp
melted vegan butter (see note)
2 Tbsp
maple syrup, plus more for serving
2 tsp
vanilla extract
2 tsp
baking soda
1 tsp
baking powder
1 tsp
ground cinnamon
2 cups
all-purpose flour
Toppings, such as sliced fruit, of your choice
Steps
1. Preheat Oven and Prep Pan
Rack
Grease a 9- by 13-inch sheet pan with nonstick oil spray.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Bottom, Top
2. Start Batter
Use a fork to mix together the almond milk, bananas, butter, maple syrup, vanilla, baking soda, baking powder, and cinnamon in a large bowl until smooth.
3. Add Flour
Add the flour and mix until the ingredients are just combined. The batter will be slightly lumpy; this is okay. Do not over-mix.
4. Pour into Pan
Pour the batter into the prepared pan. Spread it into an even layer.
5. Bake
Rack
Transfer to the oven and bake until golden brown, about 15 minutes.
Sous Vide Mode: Off
Steam: 50%
Temp: 350°F
Heat: Bottom, Top
00:15 Timer
6. Serve
Using a bread knife, cut the pancake into 12 squares. Serve immediately with maple syrup and your favorite toppings.
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