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Baked Pancakes with Almond Butter and Berries
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12 INGREDIENTS • 7 STEPS • 40MINS

Baked Pancakes with Almond Butter and Berries

Recipe
Pop this pancake bake in the oven and you'll have a much thicker but still perfect pancake texture, totally gluten-free, and absolutely delicious! No melting of coconut oil, flipping and standing over your stove for 20-30 minutes.
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Pop this pancake bake in the oven and you'll have a much thicker but still perfect pancake texture, totally gluten-free, and absolutely delicious! No melting of coconut oil, flipping and standing over your stove for 20-30 minutes.
author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

40MINS

Total Time

$1.67

Cost Per Serving

Ingredients

Servings
6
us / metric
Coconut Flour
120 g
Coconut Flour
Oat Flour
190 g
Oat Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Ground Cinnamon
2 tsp
Ground Cinnamon
Organic Egg
6
Organic Eggs, whisked
Vanilla Extract
1 tsp
Vanilla Extract
or Almond Extract
Oat Milk
600 mL
Oat Milk
or Non-Dairy Milk
Fresh Blueberry
150 g
Fresh Blueberries
plus more for topping
or Thawed Frozen Blueberries
Almond Butter
160 g
Almond Butter
up to 1 cup
Yogurt
to taste
Yogurt
for topping
Maple Syrup
to taste
Maple Syrup
for topping

Nutrition Per Serving

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Calories
482
Fat
28.0 g
Protein
19.7 g
Carbs
47.2 g
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.

Author's Notes

If needed, make your own oat flour. Measure out any amount of oat flakes, raw oats, or quick oats. I usually do 3-4 cups at a time. Blitz in a high-power blender or food processor until finely ground.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C). Grease or line a 13x9-inch pan with parchment paper.
step 2
In a large mixing bowl, combine Coconut Flour (120 g), Oat Flour (190 g), Baking Powder (1 tsp), Baking Soda (1 tsp), and Ground Cinnamon (2 tsp).
step 3
In a smaller bowl, combine Organic Eggs (6), Vanilla Extract (1 tsp), and Oat Milk (600 mL).
step 4
Add wet ingredients to dry ingredients and mix until fully combined. Use a whisk to mix out any lumps.
step 5
Pour batter into the baking dish. Using a large spoon, pour big drops of Almond Butter (160 g) into 6 areas of the batter. Do the same with the Fresh Blueberries (150 g). Then use the spoon to swirl around the mixture.
step 6
Bake for 30 minutes on convection setting or 35-40 minutes on regular oven setting. It's done when a knife inserted comes out clean.
step 7
Top with Yogurt (to taste), Maple Syrup (to taste), and more fresh berries.
step 7 Top with Yogurt (to taste), Maple Syrup (to taste), and more fresh berries.

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