The FLUFFIEST Pumpkin Sheet Pan Pancakes! (Vegan)

Step 1

Preheat your oven to 425F/218C and grease a quarter sheet pan with cooking spray. Next line it with parchment paper and spray the paper again with the spray. Set aside.

Step 2

In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.

Step 3

Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.

Step 4

In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.

Step 5

Add the dry ingredients into your wet ingredients and whisk until just smooth.

Step 6

Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.

Step 7

Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.

Step 8

Serve warm with maple syrup and/or fruit!

Step 9

Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.