MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet Pan Pancakes
Categories: Breakfast, Pancakes
Yield: 12 Pancakes

2 c Soy milk or any vegan milk
- (480 ml)
4 ts Apple cider vinegar or lemon
- juice (20 ml)
2 c All-purpose flour (240 g)
2 tb Baking powder (28.8 g)
1 ts Sea salt (5.6 g)
2 tb Granulated sugar; maple
- syrup, or agave (25 g)
2 ts Vanilla extract or
- vanilla paste
2 tb Vegan butter or oil (28 g);
- plus extra for the
- griddle or pan

Preparation time: 5 minutes
Cooking time: 15 minutes

These fluffy sheet pan pancakes bake in one pan for an easy, no-flip
breakfast that's perfect for busy mornings or brunch.

Preheat the oven to 425?F. Grease a 13x18" pan and set aside.

Mix the nut milk and the lemon juice or ACV together in a small bowl
or measuring cup. Set aside for about 5 minutes--this will make the
vegan buttermilk.

In a large bowl, sift the flour, baking powder, and salt. The sifting
really helps to make the pancakes fluffy.

Add the sugar, vanilla extract, melted butter or oil, buttermilk
mixture into the dry ingredients and using a spatula, gently mix the
batter until JUST combined. It's okay (and normal) to have some
lumps. Let the batter sit for at least 5 minutes to allow the
ingredients to fully incorporate and absorb well together.

Pour into your 13x18" sheet pan and add your desired toppings (fruit,
chocolate chips, etc.).

Bake for 15 to 18 minutes until golden brown.

Remove, allow to cool for at least 15 minutes and then you can slice
into the pancakes.

Slice into 12 slices. Serve pancakes hot and drizzle with maple syrup
on top and more of your favorite toppings. Enjoy!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/sheet-pan-pancakes/>

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