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
Oven Baked Pancake
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!
Hey beautiful! have you ever made this with almond milk or coconut milk?? I think I will try it this week. Oh and what about einkorn flour instead of the wheat pastry flour?
I haven’t, but I’ve had other dairy-free friends do that! You could totally do einkorn, too!
Im loving your website :)! And Im starting the GAP diet next week so finding your website feels like a blessing.
I was just wandering if you would eat a recipe like this ^ while on the GAPs diet..? I would’nt have thought so because of the wheat flour pastry and sugar .. perhaps it can be replaced with almond flour and honey.. im not sure..
Thank you for the inspirational website
Hi, Aurelie! You’re right, this recipe is not GAPS friendly! We do not eat grain free all the time, so many of my recipes are simply ‘real food’ recipes and not GAPS friendly.
I’m delighted to have you here, please let me know if I can help you in anyway on your GAPS journey!
I used to make this in college as a study snack. One of my housemates shared the recipe for a pie plate size “puffy oven pancake.” As a variation, we put the butter in first to melt, then the sugar & cinnamon, topped with apples, pouring the batter over the top. When it’s done, you flip it out and have an apple pancake with caramel-like “sauce”. It’s pretty yummy.
Oh, that sounds so good, Amy! We’ll have to try it!
Love this! I have made it a few times…our favorite is with chopped up apples with some cinnamon. This weekend it did not “puff” for me, but it was still good!!
We had this for breakfast this morning, and it was amazing!!! I added a bit of cinnamon and used finely chopped apple as the fruit on top, and, oh my! We're having it for breakfast tomorrow, too! I'll soak it overnight this time. 😉
Oooo Looks so yummy!!! I can not wait to try it.Maybe tomorrow morning. 🙂