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Gluten-Free Vegan Sheet Pan Pancake

6-8 Servings
prep time 10 mins. .


  • 2 ½ cups Dairy Free Milk
  • 3 TBSP Apple Cider Vinegar
  • 3 cups Bob’s Red Mill Gluten Free 1 to 1 Flour
  • 3 TBSP Sugar
  • 3 TBSP Baking Powder
  • ½ tsp Kosher Salt
  • ¼ tsp Baking Soda
  • ¼ cup Oil
  • 1 TBSP Vanilla Extract
  • 10 oz Package Enjoy Life Semi-Sweet Mega Chunks(283g); divided


  1. Preheat the oven to 400°F. Line a 10 x 14.5 inch* sheet pan with parchment paper.
  2. Pour the milk in a measuring cup and add the apple cider vinegar. Set aside while you prepare the remaining ingredients.
  3. In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Whisk to combine.
  4. Add the milk mixture, oil and vanilla extract to the flour mixture. Stir well to combine.
  5. Next, add chocolate chunks to the batter reserving 1 cup for topping.
  6. Pour the pancake batter into the prepared pan and spread to coat the bottom of the pan. Sprinkle the remaining chocolate chunks over the top of the batter.
  7. Bake 20-25 minutes or until golden brown.
  8. *If using a larger pan, the pancake will be thinner and you will need to cook for less time. If using a smaller pan, the pancake will be thicker and you will need to cook for longer.


Recipe credit: Recipe by Sarena Shasteen for Bob’s Red Mill Natural Foods