Vegan Sheet Pan Pancakes with Mixed Berry Compote

Vegan sheet pan pancakes on white and gray polka dot plate topped with mixed berry sauce and fresh berries.

5 from 1 vote

Vegan Sheet Pan Pancakes with Mixed Berry Compote

Moist and delicious zucchini pancakes cooked in a sheet pan and served up with a quick and easy homemade mixed berry topping.

Course Breakfast

Cuisine American, Health Food

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings people

Calories 190kcal

Author Lyn Croyle

Ingredients

Pancakes

1 cup whole wheat flour
1 cup all purpose flour
1 cup shredded zucchini well-squeezed
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups soy milk
¼ cup sugar
2 flax eggs
1 teaspoons vanilla extract
1 teaspoon cinnamon
2 tablespoon white vinegar

Fruit compote

2 cups mixed berries frozen or fresh
¼ maple syrup
¼ cup water
¼ cup orange juice

Instructions

Make the fruit compote

Cut up larger berries and place all the ingredients in a saucepan and cook until berries are soft about five minutes.
Mix together 1 tablespoon cornstarch with 1 tablespoon. Add to hot berry mixture and stir to combine. Cook until slightly thickened about 1-2 minutes.
Remove from heat until ready to serve. Sauce can be served, warm or cold. To refrigerate, cool completely before covering with a lid and placing in the refrigerator.

Make the pancakes

Preheat the oven to 350° F.
Grate the zucchini and allow it to sit while you continue preparing the pancakes.
Place 2 tablespoons of flax meal in a bowl and add ⅓ cup water. Allow it to sit for five minutes.
In a large mixing bowl, add the flours, baking powder, baking soda and salt.
In a blender, combine the soy milk, sugar, flax eggs, vanilla extract, cinnamon and white vinegar. Blend for one minute on high.
Add to the dry ingredients and mix with a wooden spoon to combine.
Squeeze the zucchini to remove moisture and place into a measuring cup. Add to pancake batter and fold it in to mix.
Pour the mixture into a 9 x 13 sheet pan or baking dish lightly wiped or sprayed with oil.
Place into the oven and bake for 25 minutes or until a toothpick inserted comes out clean.

Notes

Tips for BEST Results:

Don’t forget to squeeze water out of the zucchini. It works best to grate it, let it sit for a few minutes in a strainer and then squeeze it out as you add it to the measuring cup.

Once you mix the dry and wet ingredients work to get the pancakes into the oven as soon as you can. The baking soda will be activated by the vinegar in the milk and it will begin to create bubbles. If it sits too long, your pancakes will be flat.

Take the time to preheat the oven. This way the sheet pan pancakes will get the right amount of lift. The heat works right away in combination with the baking powder and soda to make the pancakes fluffy.

Make sure your baking tray (or sheet pan) has about 1 inch high sides so that the rising pancakes don't spill out. If it doesn't, this recipe can also be cooked in a regular 9 x 13 baking dish.

Nutrition