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: Joyous Health
or Almond Extract
or Non-Dairy Milk
or Thawed Frozen Blueberries
Preheat oven to 350 degrees F (180 degrees C). Grease or line a 13x9-inch pan with parchment paper.
In a large mixing bowl, combine
Coconut Flour (1 cup)
Oat Flour (1 cup)
Baking Powder (1 tsp)
Baking Soda (1 tsp)
Ground Cinnamon (1/2 Tbsp)
In a smaller bowl, combine
Organic Eggs (6)
Vanilla Extract (1 tsp)
Oat Milk (2 1/2 cups)
Add wet ingredients to dry ingredients and mix until fully combined. Use a whisk to mix out any lumps.
Pour batter into the baking dish. Using a large spoon, pour big drops of
Almond Butter (1/2 cup)
into 6 areas of the batter. Do the same with the
Fresh Blueberries (1 cup)
. Then use the spoon to swirl around the mixture.
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.
Yogurt (to taste)
Maple Syrup (to taste)
, and more fresh berries.
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.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.