Blueberry Chocolate Chip Sheetpan Pancakes (Vegan Gluten-Free)

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!).

A piece of Blueberry Chocolate Chip Sheetpan Pancake with syrup
Blueberry Chocolate Chip Sheetpan Pancakes

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).

Are they gluten-free and nut-free?

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.

How do I make them?

These are ready to go in a few steps:

  • Mash the banana into a mixing bowl: until smooth.
  • Whisk in the wet ingredients: until combined.
  • Sift in the flours and add the oat flour: and whisk again.
  • Fold in the blueberries and chocolate: and pour into a lined dish.
  • Top with extra berries and chocolate: and bake for 22 minutes.
  • The pancakes will be fluffy and golden: and allow to cool for 5 minutes.
  • Slice and enjoy: with extra yoghurt, berries and syrup.

How long will they last?

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.

A half eaten piece of Blueberry Chocolate Chip Sheetpan Pancake
Blueberry Chocolate Chip Baked Pancakes

What other recipes can I try?

For more breakfast ideas:

Two pieces of Blueberry Chocolate Chip Sheetpan Pancakes

Blueberry Chocolate Chip Sheetpan Pancakes (Vegan Gluten-Free)

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 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

  1. Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square dish, or similar.
  2. Mash the banana and add to a mixing bowl with the yoghurt, milk, maple syrup, chia seeds and flaxseeds. Whisk until combined.
  3. 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.
  4. Fold in the blueberries and chopped chocolate.
  5. Pour into the lined tin, smooth over the top and top with the extra chocolate and blueberries, pressing down slightly.
  6. Bake for 22-24 minutes or until an inserted skewer comes out clean, they are golden brown on top and spongey to feel.
  7. Allow to cool for 5 minutes then slice into 4. Serve warm or cold with your favourite toppings, like extra yoghurt and warmed berries.
  8. 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 TwitterFacebook and Pinterest  – please say hello!

With pancake love x

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