Pumpkin Sheet Pan Pancakes (vegan)

Recipe from The Conscientious Eater 

Husband-Tested in Alice’s Kitchen

Makes 6-8 pancakes

When the frost is on the pumpkin, make a batch of these yummy pancakes.  Though not made the traditional way or even the usual shape, they taste just dandy.  Serve with some vegan yogurt, a drizzle of maple syrup and whatever fruit you like.  Of course, hot coffee or tea is a must. You can make these in advance and pop them in the toaster for a quick breakfast.

Ingredients

1 flax egg (3 Tablespoons water + 1 Tablespoon ground flaxseed)

1½ cups non-dairy milk (I used unsweetened soy milk.)

1 cup pumpkin puree

2 Tablespoons oil

2 Tablespoons apple cider vinegar*

1 teaspoon vanilla

2 cups flour**

⅓ cup brown sugar

1 Tablespoon cinnamon

2 teaspoons baking powder

1 teaspoon baking soda*

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

Instructions

Preheat your oven to 425 °F and grease a quarter sheet pan with cooking spray. Next line it with parchment paper and spray the paper again with the spray. Set aside.

In a large mixing bowl, whisk together the ground flaxseed and water and let it thicken for 5 minutes while you prepare the rest of your ingredients.

Once the flax mixture has thickened, add in the remaining wet ingredients, from the non-dairy milk to the vanilla and whisk well to combine.

In a separate mixing bowl, whisk together the remaining dry ingredients, from the flour to the salt.

Add the dry ingredients into your wet ingredients and whisk until just smooth.

Immediately pour the batter onto your lined and greased sheet pan and bake the pancakes for 14-17 minutes or until cooked through and slightly golden.

Remove the pan from the oven and place it on a wire rack to cool for a few minutes. After a while, if you can, carefully remove the sheet of pancakes from the pan and place it on a cutting board so you can cut it into squares or rectangles.

Serve warm with maple syrup and/or fruit!

Allow the leftovers to cool completely on a wire rack before storing in an airtight container in the fridge for a few days.

Nutritional Information: (1 of 6 pancakes); Calories: 446kcal; Carbohydrates: 77g; Protein: 10g; Fat: 11g; Saturated Fat: 1g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 5g; Trans Fat: 0.03g; Sodium: 832mg; Potassium: 384mg; Fiber: 6g; Sugar: 23g; Vitamin A: 9887IU; Vitamin C: 9mg; Calcium: 311mg; Iron: 5mg

NOTES: 

*When using baking soda, you want to bake your batter immediately or else, if left too long, it will fall flat. So when making these pumpkin sheet pan pancakes, be sure to mix your batter together quickly and get the pan in the oven so that you can enjoy the fluffiest pancakes ever!

**I did 1 cup whole wheat flour and 1 cup white flour. Instead of all the different individual spices, you could also just use 1½ Tablespoons of pumpkin pie spice!