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Baked Pancakes with Almond Butter and Berries

Breakfast & BrunchDetox Friendlygluten-freeKid FriendlyOrganicSuperfoodsVegetarian
The gluten-free pancake is super easy because there is no flipping involved or standing over your stove. Make the batter, pop it in the oven - it's that easy!
Servings 6

Ingredients

  • 1 cup coconut flour
  • 1 cup oat flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 6 whole organic eggs whisked
  • 1 tsp vanilla or almond extract
  • 2-1/2 cups non-dairy milk. I used oat milk.
  • 1 cup fresh or thawed frozen berries
  • 1/2-1 cup almond butter**

Instructions

  • Preheat oven to 350F (180C). Grease or line a 13"x9" pan with parchment paper. In a large mixing bowl, combine flours, baking powder, baking soda and cinnamon.
  • In a smaller bowl, combine eggs, extract and milk.
  • Add wet ingredients to dry ingredients and mix until fully combined. Use a whisk to mix out any lumps.
  • Pour batter into baking dish. Using a large spoon, pour big drops of almond butter into 6 areas of the batter. Do the same with the berries. Then use the spoon to swirl around the mixture.
  • Bake for 30 minutes on convection setting or 35-40 minutes regular oven setting. It's done when a knife inserted comes out clean.
  • Top with yogurt, maple syrup and more fresh berries.

Notes

*DIY 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.
**I've provided a range because it just depends how rich you want it to be.
Find this recipe and more at https://www.joyoushealth.com/27453-blog-baked-pancakes-with-almond-butter-and-berries/