Raspberry Almond Sheetpan Pancakes (Vegan)
Fluffy and deliciously fruity, these Raspberry Almond Sheetpan Pancakes are baked in the oven and taste just like pancakes. They are naturally egg-free and easily gluten-free while being high in fibre and protein.
Pancakes are a staple recipe for weekend breakfasts and lazy brunches, and I wanted to make them even more delicious – and easier. This recipe ahs everything we all love about a fluffy stack of American-style pancakes baked in one dish in the oven. This means less time stood in the kitchen as you don’t need to flip them and watch how they are cooking. You can see any number of toppings and flavours in, but I have gone for a summery combination of fresh juicy raspberries and nutty almonds on top. They are delicious warm or cold, and even better with some thick dairy-free yoghurt and maple syrup.
Why will I love these pancakes?
These pancakes are so good:
- Thick, fluffy and tender
- Just like pancakes only baked in the oven
- Made in one bowl
- Naturally egg-free, dairy-free and plant-based
- Gluten-free and with nut-free options
- High in fibre and protein
- Lighter than regular pancakes
- Made using dairy-free yoghurt and oat flour
- Sweetened with banana
- With healthy fats
- A range of plant diversity and points
- With juicy raspberries in every bite
- Also delicious with other berries!
- Ideal for meal prep as they keep well in the fridge or freezer
- Great warm or cold
- Warm them back up in the oven or in a frying pan
- Ready in less than 30 minutes
- A wow-factor brunch
- Ideal for the weekends or to enjoy midweek
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: to add sweetness.
- Dairy-free yoghurt: I like to use NUSH raspberry yoghurt to add more raspberry flavour, but you can use the original yoghurt, too. Look out for a yoghurt that is naturally sweetened and high in healthy fat.
- Plant-based milk: any dairy-free milk is great, and my favourite is soya.
- Maple syrup: for a little bit of sweetness.
- Chia seeds: these are great to replace eggs in this vegan recipe while adding omega-3, healthy fats and protein.
- Ground flaxseed: these act as a secondary egg replacement and add fibre.
- Oat flour: grind up oats in a blender to form a fine flour-like texture.
- Plain flour: to make the pancakes light and fluffy. If using GF flour, make sure it’s one you use all the time and contains xanthan gum (or add your own).
- Vanilla protein powder: this adds a lovely soft texture to the bake as well as adding protein. I use the Form protein powder, all of which are vegan, sustainable and amazing (code NourishingAmy10 for discount).
- Baking powder and salt: for the rise and flavour.
- Cinnamon: for flavour.
- Raspberries: you can use fresh or frozen berries here.
- Smooth runny almond butter: swirl this through on top for a little bit of almond butter in every bite.
- Flaked almonds: for adding some crunch on top.
Are these gluten-free and nut-free?
These are easily gluten-free as long as you use GF flour and ad xanthan gum (about ¼ tsp) if the blend doesn’t already contain it. Also check that your oats/oat flour are GF. To make this nut-free, swap the almond butter for tahini or sunflower seed butter and swap the flaked almonds for coconut flakes. Also check that your yoghurt and milk do not contain nuts.
How do I make them?
These pancakes are ready in a few steps:
- Mash the banana until smooth: and add to a bowl.
- Stir in the wet ingredients: until smooth.
- Add in the dry ingredients: and mix again.
- Fold in the raspberries: and pour into a dish.
- Drizzle over then swirl the almond butter: on top.
- Sprinkle with flaked almonds: to cover the top.
- Bake in the oven for 22 minutes: or until golden brown, well-risen and fluffy.
- Allow to cool for 5 minutes: and then slice and serve.
How long will they last?
You can enjoy these for the next 2-3 days, kept in the fridge in a sealed container. Or, pop them in the freezer for 1 month. Allow to defrost and warm back up in the oven for 5 minutes or in a lightly greased non-stick pan.
What other recipes can I try?
For more breakfast and brunch ideas:
- Peaches and Cream French Toast
- Homemade Tropical Granola
- Chocolate Cherry Breakfast Mousse Jars
- Breakfast Banana Bread
- Matcha Protein Pancakes
Raspberry Almond Sheetpan Pancakes (Vegan)
Fluffy and deliciously fruity, these Raspberry Almond Sheetpan Pancakes are baked in the oven and taste just like pancakes. They are naturally egg-free and easily gluten-free while being high in fibre and protein.
Ingredients
- 1 ripe banana
- 100g dairy-free vanilla or raspberry 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 raspberries, plus extra
- 2 tbsp runny smooth almond butter, plus extra
- 20g flaked almonds
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 most of the raspberries and pour into the lined tin.
- Smooth over the top and top and swirl over the almond butter – you can drag a spoon through to make more swirls. Add on the extra raspberries and sprinkle over the flaked almonds.
- 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, warmed berries and almond butter.
- 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 Raspberry Almond Sheetpan Pancakes so please let me know in the comments below and leave a star review above. If you do make these rolls, 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!
With raspberry almond love x
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