Sheet Pan Pancakes

Ingredients

• 1 tablespoon olive oil, for greasing the baking sheet

For the batter

• 2 medium-sized ripe bananas, peeled
• 750 ml (3 cups plus 2 tablespoons) unsweetened plant-based milk
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons vanilla extract
• 360 g (3 cups) plain (all-purpose) flour
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 1 tablespoon ground cinnamon

For the topping

• 150 g (5 oz) fresh blueberries
• 2 tablespoons coconut sugar (or soft brown sugar)

To serve

• maple syrup
• handful of fresh berries
• plant-based whipped spray cream (optional)

Method

Preheat the oven to 200°C/400°F/gas mark 6. Line a 30 × 40 cm (12 × 16 in.) baking sheet with lightly oiled parchment paper to prevent the pancake from sticking to the tray as it cooks.

To make the batter

Put the ripe bananas in a medium mixing bowl and mash well using a fork. Stir in the milk, vinegar, olive oil and vanilla extract. In a separate larger mixing bowl, combine the flour, baking powder, sea salt and cinnamon. Form a well in the middle of the dry ingredients, and then, mixing constantly (to ensure a smooth batter), gradually pour the wet ingredients into the dry mixture. Whisk together well.

Pour the pancake batter into the prepared baking sheet and smooth evenly to the edges.

To make the topping

Scatter the blueberries over the batter and sprinkle the sugar evenly over the top. Bake for 30 minutes until golden brown and springy to the touch. Leave to rest for a couple of minutes for ease of cutting.

To serve

Cut into 12 rectangles and plate 3 pieces per person, drizzle with maple syrup, place berries on the side and add a swirl of cream (if using).