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Pancake squares from gluten-free oven sheet pancakes topped with sliced almonds and vegan chocolate chips

Gluten-Free Oven Sheet Pan Pancakes

Save time, effort, and dishes with gluten-free, plant-based oven sheet pan pancakes that can serve a crowd.
Course Breakfast, Dessert
Servings 4


  • 2 cups old-fashioned oats
  • 4 tablespoons chia seeds
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar (or maple syrup)
  • 2 cups soy milk (or non-dairy milk of choice)
  • 2 ripe bananas
  • 1/4 cup sliced almonds (or toppings of choice)
  • 1/4 cup chocolate chips (or toppings of choice)


  • 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. 


If you don't care for almond slices or chocolate chips, choose the toppings you prefer! 
Keyword Christmas, Kid-Friendly, Plant-Based, Vegan