Need to make pancakes for a crowd? This sheet pan pancake recipe only takes one pan, an oven, and no flipping. Made with plant-based ingredients, gluten-free, and healthy. A great recipe for Christmas morning or for a large family.
Preheat oven to 425 degrees F and set aside a 16x12-inch sheet pan.
Pour old-fashioned oats and chia seeds into a blender. Blend until flour-like. Transfer the blended oats and chia seeds to a mixing bowl. Add to the mixing bowl salt, baking powder, and sugar.
In a blender or in a separate mixing bowl, mix the soy milk and ripe bananas. Combine the banana and milk mixture with the dry ingredients. Whisk all of the ingredients until well-combined.
Allow the pancake batter to sit and thicken for about 5 minutes. If the sheet pan is not non-stick, spray with non-stick spray.
Pour the batter into the sheet pan and slightly tilt to evenly cover the bottom of the sheet pan with the pancake batter. Top with sliced almonds and chocolate chips. Bake for 15 minutes.
Remove from the oven and cool for 5 minutes. Cut and serve.
Notes
If you don't care for almond slices or chocolate chips, choose the toppings you prefer!