Sheet Pan Applesauce Pancakes
These sheet pan applesauce pancakes are a game-changer. Fluffy, perfectly spiced, and baked in one pan, they’re ideal for meal prep and packed with plant protein.
Ingredients
- 250 grams all-purpose flour
- 55 g cornstarch
- 80 g pea protein powder neutral or vanilla flavour
- 50 g brown sugar
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- pinch of nutmeg
- 4 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 250 g applesauce
- 400 mL soy milk + 1 tablespoon lemon juice buttermilk
- 175 g soy vanilla yogurt
Topping
- soy vanilla yogurt
- maple syrup
- roasted pecans
Instructions
Prep the Oven and Pan
- Preheat your oven to 220°C (425°F). Grease a rimmed 13-by-18-inch baking sheet with butter or cooking spray so the pancake doesn’t stick.
Make the Vegan Buttermilk
- In a medium bowl, stir together the soy milk and lemon juice. Set aside for a few minutes to curdle — this is your vegan “buttermilk.”
Mix the Dry Ingredients
- In another bowl, whisk together the flour, protein powder, cornflour, brown sugar, cinnamon, ginger, baking powder, baking soda, and salt.
Mix the Wet Ingredients
- In a large bowl, whisk together the pumpkin, buttermilk, vanilla, and soy yogurt. Make a well in the dry ingredients, then pour in the wet mixture. Whisk until just combined.
Rest the Batter
- Let the batter sit for 5–10 minutes. This helps it rise and gives you a fluffier pancake.
Fill the Pan
- Pour the batter into the prepared sheet pan, smoothing it out with a spatula.
Bake the Pancake
- Bake for 14 minutes, or until a skewer inserted into the center comes out clean and the edges are golden. For even baking, rotate the pan 180° halfway through. Cool for 5 minutes, then slice into squares. Serve warm with butter and maple syrup, if desired.
Optional Topping
- For extra indulgence, add pecans, maple syrup and soy vanilla yogurt.
Tried this recipe?Let us know how it was!