Fluffy Sheet Pan Pancakes: Easy Vegan Carrot Cake Delight
Delight in easy vegan sheet pan pancakes, infused with warm spices and sweet raisins, perfect for a comforting breakfast.
Equipment
- Sheet pan
- Pressure cooker
- Mixing bowls
- whisk
- Spatula
Ingredients
For the Batter
- 2 cups Non-dairy Milk Almond or soy milk can be used.
- 1 tbsp Apple Cider Vinegar Lemon juice can be substituted.
- 2 cups All-Purpose Flour Can substitute with gluten-free blend.
- 2 tbsp Baking Powder Ensure it's fresh for best results.
- 1 tsp Cinnamon Adjust according to taste.
- 1 tsp Ginger Use fresh ginger for deeper flavor.
- 1/4 tsp Nutmeg Omit if preferred.
- 1/4 tsp Ground Cloves Use sparingly.
- 1/2 tsp Salt Essential for overall taste.
- 1/2 cup Organic Cane Sugar Substitute with brown sugar if desired.
- 1/4 cup Vegetable Oil Can substitute with melted coconut oil.
- 1 tsp Vanilla Extract Omit if necessary.
- 2 cups Grated Carrots Pre-grated carrots can save time.
- 1 cup Raisins Can substitute with chopped nuts or dried fruits.
Instructions
How to Make Sheet Pan Pancakes
- Line a sheet pan with parchment paper, ensuring it's smooth against the surface.
- In a bowl, whisk together the non-dairy milk and apple cider vinegar. Let it sit until it curdles.
- In another bowl, combine the flour, baking powder, spices, salt, and sugar.
- Gradually add the dry ingredients to the curdled milk mixture. Stir until just combined.
- Gently fold in the grated carrots and raisins.
- Pour the batter into the lined sheet pan and spread evenly.
- Place the pan in the pressure cooker and cook at high pressure for 25 minutes.
- Allow a natural release for a few minutes, then perform a quick release.
- Cool slightly before cutting into squares.
Notes
Leftover pancakes can be refrigerated for up to 4 days or frozen for longer storage. Reheat in the microwave for quick enjoyment.