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A thick, fluffy layer of maple-flavored pancakes, topped with crunchy granola and chunks of cashews.

Crunchy vegan granola pancake squares

A thick, fluffy layer of maple-flavored pancakes, topped with crunchy granola and chunks of cashews.
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Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • ¼ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ cup maple syrup syrup
  • 2 cups all-purpose flour + 2 tbsp
  • 2 tbsp granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups almond milk or other plant-based milk
  • 2 tbsp ground flax seeds
  • ¼ cup vegan butter melted
  • 1 teaspoon vanilla extract
  • 2 tbsp brown sugar
  • 1 cup granola
  • ¼ cup cashew pieces

Instructions
 

  • Preheat your oven to 425°F. Lightly grease an 8X8 baking dish or line it with parchment paper
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt.
  • In a small bowl, combine flax seeds and water, stir together well and set aside for 5 minutes.
  • In small bowl, whisk together the milk, flax seed mixture, melted butter, maple syrup, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  • Allow the batter to sit for 5-10 minutes
  • Pour the mixture into the prepared pan spreading it out evenly with a spatula.
  • Sprinkle granola evenly over the top, then the brown sugar on top of the granola
  • Bake in the preheated oven for 20 minutes or until the pancake is puffed up and golden brown around the edges.
  • Remove from the oven and let it cool before slicing into squares
Keyword vegan pancake squares, baked pancake squares, granola pancake bake, vegan breakfast bake, sheet pan pancakes vegan, dairy free pancakes
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