Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
The joy of pancakes, baked in the oven, these Blueberry Chocolate Chip Sheetpan Pancakes are fluffy, cakey and packed with berries and chocolate chunks. Whip up these vegan, high-protein and gluten-free pancakes in one bowl.
I recently shared a recipe for sheetpan pancakes that’s exclusive to me eBook and there was so much demand, that I wanted to create a new and different recipe to share on my website. These chocolate berry baked pancakes are my new favourite. They are spongey, cakey and so fluffy, made with wholesome ingredients, and come together in one bowl. Enjoy these pancakes warm or cold, with extra yoghurt and berries for a delicious and good-for-you breakfast or brunch (or even as a dessert!).
Why will I love them?
These pancakes are delicious:
Fluffy, thick and cakey
Spongey, delicious and naturally sweet
Packed with chocolate chunks
Bursting with juicy blueberries
Full of fibre from the oats
A source of protein with seeds and protein powder
Chia and flaxseeds for omega-3 goodness and healthy fats
Antioxidant rich with blueberries
Full of feel-good mood-boosting foods like dark chocolate and banana
Great for the gut
Naturally vegan, egg-free and dairy-free
Easily gluten-free and nut-free
Ideal to meal prep
Delicious warm or cold
Fancy enough for weekend brunches
Delicious all week long
Enjoy for dessert with dairy-free ice cream
If you already love the sound of these pancakes, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below, and see my favourite and recommended products in the “shop the recipe” section.
For the pancakes:
Ripe banana: for sweetness, moisture and to help bind the egg-free mixture.
Thick-dairy free yoghurt: I love the Nush protein yoghurt in plain flavour or try the Cocos Organic yoghurt, too. The yoghurt is thick and creamy and contains minimal ingredients.
Plant-based milk: any dairy-free milk is great like oat, almond, soya or coconut.
Maple syrup: to sweeten the pancakes, we only use a little. You can also use vegan honey, agave or date syrup.
Chia seeds: these add omega goodness and help bind the egg-free batter.
Ground flaxseed: great for adding fibre and healthy fats.
Oat flour: to add fibre and goodness. Blend the oats in a blender to a fine flour texture.
Plain or GF plain flour: to keep the batter light and fluffy. If making these gluten-free, use a GF flour blend with xanthan gum (or add 1/8 tsp of your own).
Vegan vanilla protein powder: these add a lovely, sweet flavour as well as boosting the protein. I use the Form protein powder.
Baking powder: for the rise.
Cinnamon: for a subtle sweet flavour.
Salt: to enhance the flavours.
Blueberries: for a burst of fruity goodness. You can also try raspberries, strawberries or blackberries.
Dark chocolate: chop this up small to go inside the batter (or use chocolate chips) and add some extra on top (I used big dark chocolate buttons).
These are naturally gluten-free as long as your use GF flour with xanthan gum (or add 1/8 tsp of your own, if doesn’t contain any). Also check that your oats are certified GF. To keep it nut-free, check that your yoghurt, milk and chocolate do not contain nuts.
Allow the pancakes to cool, then store in the fridge in a sealed container for 2-3 days, or in the freezer for 1 month. Allow to defrost and warm back up in the oven for 5 minutes.
The joy of pancakes, baked in the oven, these Blueberry Chocolate Chip Sheetpan Pancakes are fluffy, cakey and packed with berries and chocolate chunks. Whip up these vegan, high-protein and gluten-free pancakes in one bowl.
Ingredients
1 ripe banana
100g dairy-free yoghurt
240ml plant-based milk
2 tbsp maple syrup
1 tbsp chia seeds
1 tbsp ground flaxseed
100g oat flour (oats blitzed to a flour)
85g plain or GF flour
40g vegan vanilla protein, or extra oat flour
1 ½ tsp baking powder
1 tsp cinnamon
A pinch of salt
160g blueberries, plus extra
60g dark chocolate, chopped, plus extra
Instructions
Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square dish, or similar.
Mash the banana and add to a mixing bowl with the yoghurt, milk, maple syrup, chia seeds and flaxseeds. Whisk until combined.
Add the oat flour and sift in the plain flour, protein powder, baking powder and cinnamon and add the salt. Whisk to a smooth, thick batter.
Fold in the blueberries and chopped chocolate.
Pour into the lined tin, smooth over the top and top with the extra chocolate and blueberries, pressing down slightly.
Bake for 22-24 minutes or until an inserted skewer comes out clean, they are golden brown on top and spongey to feel.
Allow to cool for 5 minutes then slice into 4. Serve warm or cold with your favourite toppings, like extra yoghurt and warmed berries.
To keep for later, allow the pancakes to cool and store in a sealed container for 2-3 days in the fridge for 1 month in the freezer. Allow to defrost and enjoy cold or warm back up in the oven for 5 minutes.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Blueberry Chocolate Chip Sheetpan Pancakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!