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SideChef
Recipes
Breakfast
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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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.
https://www.joyoushealth.com/
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.
40MINS
Total Time
$1.67
Cost Per Serving
Ingredients
Servings
6
us / metric
Coconut Flour
1 cup
Coconut Flour
Oat Flour
1 cup
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
2 1/2 cups
Oat Milk
or Non-Dairy Milk
Fresh Blueberry
1 cup
Fresh Blueberry
plus more for topping
or Thawed Frozen Blueberries
Almond Butter
1/2 cup
Almond Butter
up to 1 cup
Yogurt
to taste
Yogurt
for topping
Maple Syrup
to taste
Maple Syrup
for topping
Nutrition Per Serving
VIEW ALL
Calories
482
Fat
28.0 g
Protein
19.7 g
Carbs
47.2 g
Love This Recipe?
Add to plan
logo
Baked Pancakes with Almond Butter and Berries
Save
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.
https://www.joyoushealth.com/

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 InstructionsHide images
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 (1 cup), Oat Flour (1 cup), 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 (2 1/2 cups).
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 (1/2 cup) into 6 areas of the batter. Do the same with the Fresh Blueberry (1 cup). 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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Tags
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Breakfast
American
Brunch
Healthy
Shellfish-Free
Kid-Friendly
Father's Day
Vegetarian
Mother's Day
Valentine's Day
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