Momma likes it ’cause it’s so EASY…
The kids like it ’cause it’s FUN…
We all like it ’cause it’s TASTY (and filling, and nutritious!)
What is it? Oven Baked Pancake! Quickly mix 5 ingredients, throw it in the oven, and you’ve got ‘pancakes’ for your family in 25min. – the time it takes to make Daddy’s coffee, pour everyone milk, and get the kids dressed and in their seats for breakfast. (You might even have time to blend up a yogurt fruit smoothie if you want that, too!)Print
1 c. whole wheat pastry flour
1 c. milk
1/4 tsp. almond extract (or 1/2 tsp. vanilla)
1/4 tsp. salt
6 Tbsp. butter (3/4 stick)
1 Tbsp. sucanat, or other form of sugar
1/2 c. berries or chopped fruit of your choice, optional
Preheat Oven to 400. Slice the butter into chunks in a 9×13 pan and slide it right into the oven while it’s preheating.
Meanwhile, mix the first 5 ingredients, and get a Tbsp. of sugar and your fruit ready.
When oven is preheated and butter has melted into a puddle in your baking pan, pull it out of the oven.
Pour batter in, sprinkle with sugar and berries, and slide back into the oven.
Bake for 20-25 until puffed and golden (and boy, does it puff – the kids will love this part!). Serve as is – easiest pancake breakfast ever.
This one-dish, simple to serve breakfast tastes like a cross between pastry and Yorkshire pudding – yum! It has enough eggs in it that I can eat this for breakfast even with my hypoglycemia. You would think 1 Tbsp. of sweetener wouldn’t be enough for a dish that serves 4-6, but it’s actually just right. The butter makes it sooo yummy, and it’s fun to add fruit for variety. I just love that it’s done all at once, instead of standing turning pancakes for 20 min. and filling the kitchen with the smell of smoking frying pans.
If you don’t have whole wheat pastry flour (flour ground from ‘soft spring wheat’) then you may want to use half white and half regular whole wheat, as 100% whole wheat is too heavy to puff very well. Also, Lindsay over at Passionate Homemaking helped me to realize how easily this recipe adapts to soaking, cutting down more on the morning prep time and getting an even better ‘poof’ and nutrition from %100 whole wheat flour.
This post is part of Nourishing Gourmet’s Pennywise Platter Thursdays!