Sheet-Pan Coconut Pancakes (Vegan / Gluten-Free)
20-minute pancakes loaded with shredded coconut and chocolate chips! Super moist, vegan, and gluten-free!
Ingredients
- 2 cups oat flour
- 1 cup shredded coconut
- 1/3 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 and 1/4 cup unsweetened almond milk
- 1/2 cup applesauce
- 2 tbsp oil
- 1 flax egg 1 tbsp ground flaxseeds mixed with 3 tbsp water
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 325°F (165°C) and line a 15x11-inch baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, shredded coconut, coconut sugar, baking powder, baking soda, and salt. Pour in the almond milk, applesauce, oil, flax egg, and vanilla extract. Mix using a wooden spoon until fully combined.
- Transfer the pancake batter to the prepared baking sheet and spread it into an even layer using a spatula. The batter should cover the full baking sheet. Sprinkle with the chocolate chips.
- Bake for 15-18 minutes or until the top of the pancakes is just golden brown. Remove from heat and let cool for 3-5 minutes before cutting into 12 rectangles.
- Serve the pancakes warm with a drizzle of maple syrup and more shredded coconut on top! Pancakes are best served warm immediately but will keep for up to two days at room temperature.
Notes
Feel free to reduce coconut sugar to 1/4 cup if you want slightly less sweet pancakes.
To reheat pancakes: arrange the pancakes on a plate or baking sheet and cover them with aluminum foil. Reheat for 15-20 minutes in a 300°F (150°C) preheated oven.
Nutrition
Serving: 1 large pancake | Calories: 192 kcal | Carbohydrates: 25.1 g | Protein: 3.5 g | Fat: 9.5 g | Fiber: 3.2 g | Sugar: 9.2 g