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.
Total Time
40min
0.0
0 Ratings
Author: Joyous Health
Servings:
6
Ingredients
•
1
cup
Coconut Flour
•
1
cup
Oat Flour
•
1
tsp
Baking Powder
•
1
tsp
Baking Soda
•
2
tsp
Simply Organic Cinnamon, Ground
•
6
Eggland's Best Organic Eggs (Brown)
, whisked
•
1
tsp
Vanilla Extract
or Almond Extract
•
2 1/2
cups
Oat Milk
or Non-Dairy Milk
•
1
cup
Fresh Blueberries
or Thawed Frozen Blueberries
•
1/2
cup
Almond Butter
•
to taste
Yogurt
•
to taste
Maple Syrup
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Grease or line a 13x9-inch pan with parchment paper.
2.
In a large mixing bowl, combine Coconut Flour (1 cup), Oat Flour (1 cup), Baking Powder (1 tsp), Baking Soda (1 tsp), and Simply Organic Cinnamon, Ground (2 tsp).
3.
In a smaller bowl, combine Eggland's Best Organic Eggs (Brown) (6), Vanilla Extract (1 tsp), and Oat Milk (2 1/2 cups).
4.
Add wet ingredients to dry ingredients and mix until fully combined. Use a whisk to mix out any lumps.
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 Blueberries (1 cup). Then use the spoon to swirl around the mixture.
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.
7.
Top with Yogurt (to taste), Maple Syrup (to taste), and more fresh berries.
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.
Nutrition Per Serving
CALORIES
482
FAT
28.0 g
PROTEIN
19.7 g
CARBS
47.2 g
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