Whole Wheat Vegan Banana Pancakes (Sheet Pan Option)

4.80 from 5 votes

Whole Wheat Vegan Banana Pancakes (Sheet Pan Option)

Made with whole wheat flour and sweetened naturally with banana and maple syrup, these Whole Wheat Vegan Banana Pancakes are a healthy start to the day!

Prep Time10

Cook Time20

Total Time30

Course: Pancakes

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 201kcal

Author: Faith VanderMolen

Equipment

Unbleached Parchment Paper

Ingredients

2 flax eggs 6 tablespoons water + 2 tablespoons ground flaxseed
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
1 tablespoon maple syrup or honey if not vegan
1 ¾ cups non-dairy milk
2 tablespoons coconut oil melted
2 ripe bananas mashed

US Customary - Metric

Instructions

Prepare your flax eggs by whisking 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set aside to gel.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda and salt.
Make a well in the middle of the dry ingredients and add in the wet ingredients: maple syrup, thickened flax eggs, milk, coconut oil and mashed banana. Stir until just combined.
Heat a griddle or skillet over medium-low heat. Pour ⅓ cup of batter onto the heated griddle and spread it out to form a pancake shape (the batter will be thick). Let the pancake cook until bubbles start to appear around the edge. Then flip it over and cook the other side until golden brown and cooked through. Repeat the process with the rest of the batter.
Alternatively, you can make sheet pan pancakes. Preheat your oven to 425 °F and line a quarter sheet pan with parchment paper. Spread the batter evenly in the lined sheet pan and bake for 14-17 minutes. Allow the pancakes to cool for a few minutes in the pan before using the parchment paper to lift the sheet of pancakes onto a wire rack to cool.
Serve the pancakes warm with maple syrup and whatever toppings you desire!

Notes

Microwave: Using a microwave is the quickest way to reheat pancakes. For pancakes that have been stored in the fridge, simply place them on a plate and reheat on high for about 10 seconds or until warmed through, depending on the strength of your microwave. Frozen pancakes will need around 20 seconds in the microwave for a single pancake. When reheating more pancakes at a time, you'll need to add on more time.

Oven: The oven is a great method for reheating pancakes when you want to reheat a larger amount of pancakes at the same time. Preheat your oven to 350F/175C and either 1.) place the pancakes in a foil packet or 2.) place them on a sheet pan in a single layer and cover them with foil. Just make sure they're covered so they don't dry out! Bake the pancakes for about 10 minutes until softened and warmed through.

Toaster: A toaster also works to reheat chilled or frozen pancakes, but it's probably the least favorable option as you can only reheat 1-2 pancakes at a time and they can burn more easily. Place only one pancake in each slot and toast until heated through, watching carefully to make sure they don't burn or turn crispy. The length of time they're in the toaster depends on your preference and the setting of your toaster.

Nutrition