Lemon Poppyseed Sheet Pancakes

Do you love pancakes but wish you didn’t have to flip them all individually? Well, then you definitely have to try making a sheet pancake! It’s a whole new meaning to “pan” cakes - just pour the pancake batter into a large sheet pan, and can cook all your “pancakes” at once! This means that you won’t have the problems of accidentally burning some pancakes, or some pancakes getting cold while you’re finishing cooking the rest - they will all be cooked evenly and you simply slice them up in the pan and enjoy! This is perfect for making large batches of pancakes, or if you are busy and want to use the time you’d spend flipping pancakes to get some work done.


Here's what a sheet pancake looks like!

Once I came up with the goal of making sheet pancakes, I had to choose a flavor - I haven’t baked anything lemon-y in a while, and thought that lemon pancakes would be absolutely delicious. These pancakes are vegan and turned out even better than I expected, and my whole family loved them as well! They were all gone by the end of the morning.



I recently was sent some tasty juices from Garden of Flavor to try - they make a variety of cold-pressed, organic juices, and I enjoyed tasting the different flavors. I thought using them in a brunch recipe would be a perfect way to use juice in a creative, unique way! I used their vegan cashew nut mylk, White Knight, and their Turmeric Tonic in this recipe! Both were delicious juices on their own, and added great flavor to this recipe.



Turmeric contains curcumin, which is said to have health benefits, and is being studied widely for its anti-inflammatory and antioxidant effects. I also love cooking with turmeric, and I thought it would add some extra color and potential health benefits to these lemon poppyseed pancakes. The Turmeric Tonic juice has a little kick from the ginger and cayenne, so I thought it might be too overpowering to use a large amount in the recipe, so I used it for half of the water in the flax eggs in this recipe, as well as adding a dash of ground turmeric to the recipe. You don’t have to add the turmeric if you don’t have any, however, and the recipe will work just fine!


Here are some other modification options:


You can make this pancake batter in one bowl (except if you use a separate small bowl for the flax egg like I did), and can also use this as a muffin or donut recipe. Of course, you can make these as regular pancakes as well! If you are not vegan, feel free to substitute two regular eggs for the flax eggs, and if you are gluten-free, I would recommend trying half almond flour and half gluten-free 1:1 or all-purpose flour instead of whole wheat. I think almond extract adds such a great flavor to lemon baked goods, but of course, if you are allergic to nuts, you can leave that out!


I used a 9 in x 13 in pan and the batter completely filled it up in a thin layer, so I wouldn’t use a larger pan or your pancakes would be pretty thin. I recommend using a slightly smaller but deeper sheet pan if you have that available, so your pancakes can be their fluffiest! Alright, let’s get to the recipe, since I am sure you are intrigued to know how to make these!



Ingredients

Makes about 15 “pancakes” in a 9 x 13 in pan

2 flax eggs (2 tbsp flax meal mixed with 5-6 tbsp water, set in fridge to thicken)

¾ cup unsweetened applesauce

¼ cup fresh squeezed lemon juice

2 tbsp lemon zest (plus a bit extra to sprinkle on top)

½ cup Garden of Flavor White Knight Vegan Nut Mylk or milk of choice

½ cup maple syrup

1 tbsp baking powder

1 tbsp poppy seeds

1 tsp vanilla extract

1 tsp almond extract (omit if nut-free)

1 ½ cup white whole wheat or all-purpose flour

½ cup oats

½ tsp cinnamon

¼ tsp turmeric (optional)

Steps

1. Preheat oven to 375 F and lightly oil a baking sheet pan.


2. Prepare flax eggs and set aside in the fridge. If you want to make this all in one bowl, make your flax eggs in a large bowl. I like to use a small bowl for the egg and let it set while I assemble the rest of my ingredients, however.


3. Add the applesauce, lemon juice, lemon zest, almond milk, and maple syrup to a large bowl. Add the flax eggs once set and whisk to combine.


4. Add in the flour, oats, and poppy seeds and mix well with a large spoon.


5. Mix in the baking powder as the last ingredient. The batter should be fairly thick and fluffy.


6. Spread batter into the sheet pan. Sprinkle extra lemon zest on top.


7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.



8. Let cool, cut into squares or rectangles, and enjoy!




Thank you to Garden of Flavor for sponsoring this post with your juices. It was fun using your tasty juices and nut milk to create a new healthy recipe!

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