Vegan Breakfast Pancakes
Recipes in this Video
Sheet pan pancakes are a modern twist on traditional pancakes, allowing for easy preparation and feeding a crowd. This dish is especially popular for weekend brunches and family gatherings, celebrated for its convenience and versatility. The addition of mixed berries brings a burst of flavor and color, making it a delightful choice for breakfast or brunch.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●baking soda
- ●salt
- ●sugar
- ●milk
- ●eggs
- ●vanilla extract
- ●butter
- ●mixed berries
- ●maple syrup
- ●powdered sugar
- ●cooking spray
Instructions
- 1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- 3In another bowl, mix the milk, eggs, and vanilla extract until smooth.
- 4Melt the butter and let it cool slightly, then add it to the wet ingredients and mix well.
- 5Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 6Spread the batter evenly onto the prepared baking sheet.
- 7Sprinkle the mixed berries evenly over the batter, pressing them in gently.
- 8Bake in the preheated oven for 15-20 minutes, or until the edges are golden and a toothpick comes out clean.
- 9Remove from the oven and let cool for a few minutes before slicing.
- 10Serve warm with maple syrup and a dusting of powdered sugar.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil adds a subtle flavor and is dairy-free.
mixed berries
Healthier: fresh blueberries
Cheaper: frozen berries
Frozen berries are often more affordable and just as nutritious.
Techniques
Equipment
Also Known As
Cinnamon Roll Pancakes are a delightful fusion of two beloved breakfast treats: cinnamon rolls and pancakes. Originating in the United States, they capture the comforting flavors of cinnamon and sugar in a fluffy pancake format. These pancakes are often enjoyed on weekends or special occasions, bringing a sense of indulgence to breakfast. Today, variations abound, with many adding toppings like maple syrup or whipped cream, making them a popular choice for brunch gatherings.
Ingredients
- ●all-purpose flour
- ●baking powder
- ●sugar
- ●salt
- ●milk
- ●eggs
- ●vanilla extract
- ●butter
- ●cinnamon
- ●brown sugar
- ●cream cheese
- ●powdered sugar
- ●heavy cream
Instructions
- 1In a bowl, mix flour, baking powder, sugar, and salt until combined.
- 2In another bowl, whisk together milk, eggs, and vanilla extract until smooth.
- 3Melt butter and add to the wet ingredients, mixing well.
- 4Combine wet and dry ingredients, stirring until just combined; avoid overmixing.
- 5In a small bowl, mix cinnamon and brown sugar to create the cinnamon filling.
- 6Heat a griddle over medium heat and grease lightly with butter.
- 7Pour a ladle of batter onto the griddle and swirl in the cinnamon filling using a knife or toothpick.
- 8Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- 9Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- 10In a separate bowl, beat cream cheese and powdered sugar until smooth; add heavy cream and mix until creamy.
- 11Serve pancakes warm, drizzled with cream cheese frosting.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
cream cheese
Healthier: ricotta cheese
Cheaper: mascarpone
Ricotta provides a similar texture with lower fat content.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup chickpea flour
- ●1 1/4 cups water
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin powder
- ●1/4 tsp black pepper
- ●1/4 cup chopped onions
- ●1/4 cup chopped bell peppers
- ●1/4 cup chopped spinach
- ●2 tbsp olive oil (for cooking)
Instructions
- 1In a mixing bowl, combine chickpea flour, water, salt, turmeric, cumin, and black pepper. Whisk until smooth.
- 2Let the batter rest for about 10-15 minutes to thicken.
- 3Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4Add the chopped onions and bell peppers to the skillet and sauté for 2-3 minutes until softened.
- 5Pour half of the batter into the skillet, spreading it evenly to form a pancake.
- 6Sprinkle chopped spinach on top of the pancake.
- 7Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.
- 8Flip the pancake carefully and cook for another 3-4 minutes on the other side until golden brown.
- 9Remove the pancake from the skillet and repeat the process with the remaining batter, adding more oil as needed.
- 10Serve warm with your choice of dipping sauce or toppings.
Equipment
Ingredients
- ●1 cup chickpea flour
- ●1 cup water
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
- ●1/4 tsp onion powder
- ●1/4 cup chopped fresh herbs (e.g., parsley, basil)
- ●1/2 cup diced vegetables (e.g., bell peppers, onions, tomatoes)
- ●2 tbsp olive oil
Instructions
- 1In a mixing bowl, combine chickpea flour, water, salt, baking powder, black pepper, garlic powder, and onion powder. Mix until smooth.
- 2Let the batter rest for about 10-15 minutes to thicken.
- 3Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- 4Pour half of the batter into the skillet, spreading it evenly to form a pancake.
- 5Sprinkle half of the diced vegetables and fresh herbs on top of the pancake.
- 6Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.
- 7Carefully flip the pancake and cook for another 3-4 minutes on the other side until golden brown.
- 8Remove the pancake from the skillet and keep warm. Repeat the process with the remaining batter and vegetables, adding more oil as needed.
- 9Serve warm, garnished with additional herbs or a drizzle of olive oil if desired.
Equipment
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