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Vegan Triple Berry Sheet Pan Pancakes

  • Author: Eat Drink Shrink
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6-8 pancakes 1x


  • 1 cup flour
  • 2 tablespoons organic sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup non-dairy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon almond or vanilla extract
  • 1 cup mixed raspberries, blueberries and sliced strawberries
  • Garnish: additional berries and coconut whip


  1. Preheat oven to 425
  2. In a medium bowl, add the flour, sugar, baking powder, salt, and stir to combine.
  3. In a bowl combine the almond milk, lemon juice, and almond or vanilla extract.
  4. Blend until smooth.
  5. Pour 1 cup of the the liquid mixture into the dry mixture and whisk until smooth.
  6. Let the batter rest for 5 minutes. Pour the batter onto a greased baking sheet or casserole dish.
  7. Top with fresh berries.
  8. Bake for 10 minutes.
  9. Serve warm with maple syrup, coconut whip and additional berries.


*It made 6 pancakes in this casserole dish. The bigger the dish/tray, the thinner pancake will be.
*You can always double the recipe to make more


  • Serving Size: 3-4
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