I made pancakes last week for our regular Cooking with Joy + Vienna Instagram LIVE, and we enjoyed them for a few days by just popping them in the toaster. It just makes mornings and afternoon snacking so quick and easy. Then I had this brilliant idea (well not technically my idea - more on that in a bit) to make pancake batter and bake it.
Meet my newest pancake recipe - the perfect pancake texture but over an inch thick, totally gluten-free and absolutely delicious!
You can even pop it in the toaster (yes, it fits) the next day if you don't eat it all in one go. It's pretty satisfying so 1-2 small pieces keeps my belly quiet for hours.
These baked pancakes are not totally new to the blog. Did you try out these Baked Apple Pancakes I posted back in the winter? They were such a hit in my family. But the inspo for this latest pancake bake came from none other than Nadiya Hussain, the host of a new Netflix cooking show "Nadiya's TIME TO EAT" and I'm just a wee bit obsessed.
I came across her completely by fluke. We were watching something on Netflix that was kinda intense so I needed to watch something funny like John Oliver or lighthearted which is why we ended up finding Nadiya. Omg, I LOVE her energy and her zest for life and food. She made baked pancakes with ingredients I don't use like white flour, heavy cream etc but since I've made pancakes hundreds of times before I knew just what I needed to do. So I got in the kitchen the next morning and whipped up my own version.
What makes them so special is that you swirl almond butter and berries right into the batter and then you bake it.
There is no melting of coconut oil, flipping and standing over your stove for 20-30 minutes. You pop this in the oven and you have the most amazing pancake bake!!
These Baked Pancakes with Almond Butter and Berries are...
- Gluten-free (you can buy GF oats if that's important for you) and dairy-free
- Rich in protein and packed with gut-friendly fibre
- Kid-friendly
- Freeze well and leftovers are easy - simply pop in the toaster
- Going to become a favourite in your home!
Here's a video of my recipe and the recipe card is below.
Breakfast & Brunch
Baked Pancakes with Almond Butter and Berries
Print
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
Serves 6
*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.
Once it's baked, it looks like a work of art!
The only thing you'll need to decide is what to top them with. I love a good schlop of yogurt and fresh or frozen berries. I popped some frozen wild blueberries into a small pot on the stove and warmed them up on low. Let's not forget the importance of real maple syrup - heaven sent!
I'm super excited for you guys to try this recipe!
Joy xo
Have you tried them without oat flour for a paleo version? What would you suggest as a grain free substitute for oat flour?
ReplyI have not. You could try it with almond flour but you'll need to adjust the liquid and likely use less. I haven't tried it but if you're pretty experienced making pancakes then just go for it, add the liquid slowly and adjust as needed.
This looks amazing! What can i sub for oat flour though?
ReplyI think this would work with lots of other options such as brown rice flour, quinoa flour, spelt, wheat. Almond and coconut flour are the only 2 if you subbed with the oat flour then you'll have to change the liquid amount. I haven't done it with any other flours than these 2.
This looks so good... I have to try this recipe :-) What non dairy milk did you use in your mix? Thanks Diana
ReplyI used oat milk. Enjoy!
This looks so good... I have to try this recipe :-) What non dairy milk did you use in your mix? Thanks Diana
ReplyI used oat milk but any non-dairy milk like almond will work.
Hi joy, this recipe looks fab. Do you think it would work with an egg substitute, maybe a flax egg?!?
ReplyI don't know that it would work because I used 6 eggs. Flax eggs are great but I find once you get over 3 flax eggs, they don't have enough binding power. Also, coconut flour needs something with good binding power but it might work if you alter the flours more.
I have a sensitivity to oats. Any substitution flours you could recommend?
ReplyYep! You could do brown rice flour or spelt - both would work well.
Is it possible to omit the almond butter? I’d like to try this but my girls have allergies and don’t love sun butter either. Thanks!
ReplyYes 100%. You don't have to use any nut or seed butter at all.
Looks amazing. Our son is allergic to nuts - would Wow Butter work? Toasted soy based.
ReplyOh yes 100% or sunbutter!
Is ground cinnamon same as Ceylon cinnamon?
ReplyCeylon is just a type of cinnamon. The most common types of cinnamon are cassia and ceylon. Ceylon being more expensive and health promoting.
Hi Joy! It looks very delicious! If you have leftovers how do you store them? Thank you very much! Inna
ReplyYou can freeze them for up to 3 months or refrigerate for up to a week and reheat in the toaster.
Wow wow wow! So delicious and satisfying. Thank you!!!
ReplyYou're so welcome Leona! Glad you loved it!
Thank you, thank you, thank you!!! I have a ton of coconut flour and this was a great recipe to use a bunch ...and it's absolutely fantastic!!! Super easy, super pretty, and super delicious!!! This large batch was perfect to share with my family. I doubled the fruit (strawberries, cherries and blueberries) and found it sweet enough without syrup. Plan to try a banana peanut butter version next week!
ReplyWow this looks absolutely delicious!! I’m on WEIGHT WATCHERS any idea of the total calories, sat. fat, carbs, protein per serving?
ReplyHi! Yes it is incredible. I do not know the calories but you could plug in the ingredients into a fitness app like my fitness pal to find out. Enjoy!
Have made it once was very good. What can you substitute for almond butter?
ReplyYou can use sunflower butter. I use the SunButter brand. That's what I made it with yesterday actually, omg yum!
Can I make this batter the night before and then bake it in the morning? Or would this make the berries soggy?
ReplyI haven't tried doing that but I don't see why not. Alternatively, make it ahead of time and cut it up, store in the fridge and then just put in the toaster when you want to reheat it. Just as delish!
Looks absolutely delicious, could I just fry up the mixture like a flapjack/pancake?
ReplyI think so but it's heavier/more dense so I don't know how easily it will flip.
Looks so delicious! I don't have coconut flour at the moment - is there a substitute for this? I know the amount of liquids etc would have to also be adjusted accordingly, which I would be clueless about
ReplyI'm glad you're already aware of the liquid measurements needing to be adjusted! So if you're not really familiar with that then I would not suggest a substitution because no other flour behaves like coconut flour so you'd likely need to add less liquid if you changed it with another GF flour like brown rice or whatever. That being said, the texture you want to achieve is a pancake batter texture, so I think you could do it!
Made the recipe but the batter seemed very thick. I only had 5 eggs left at home so I substituted 1 flax egg. Is this why is mixed weird?
ReplyThat's okay if it's thick. I've noticed it is greatly dependent on how both flours are milled. Some flours are milled finer than others and this will affect the consistency. However, when it's thicker it still turns out great, you just can't swirl the almond butter and blueberries as easily. I hope it turned out for you still!
Made these this morning but all I had on hand was chocolate almond milk....OMG!! So delicious and don’t need any toppings at all. I wish I could post a picture of how great it looks, the almond butter swirl in the chocolate pancake is dreamy!!
ReplyOh wow that sounds A M A Z I N G!!!
Hello I'm thinking about cutting the recipe in half. It's only me and that would make a lot of batter. Do you think it would still work?
ReplyYes 100%. Alternatively, you can freeze it and then thaw and pop it in the toaster. That's what I do because even for the 3 of us, it's a lot!
Hi Joy! Thanks for this, such a great idea!! Curious what recommendations you have to replace the coconut flour? I've tried it a fair amount and can't get over how spongy the texture is. Thank you!!
ReplyCoconut flour naturally has a spongy texture to it because it absorbs so much moisture - it's just kind of the nature of the flour. Soooo, you could try making it with only oat flour but you'll have to modify the amount but I haven't done that yet so I can't provide an accurate suggestion. If I do try it I will definitely circle back and let you know!
These were delightful and so so simple. I subbed almond flour at a 1:1 ratio with oat. It turned out really good - I think I would do slightly less almond flour next time as it was pretty dense. Loved this recipe. Thanks, Joy!
ReplyThank you for sharing!! Glad to hear you enjoyed this recipe!
Any chance you know how many calories a serving is? (Without yogurt or anything on top)
ReplyHi Josie, I'm not sure but you could put the ingredients into an app like My fitness pal to check and see. Hope that helps!
can i subsitute buckwheat flour-2cups?
ReplyYes that should work! I haven't tried it myself so I can't say from experience though.
What can be use instead of oat flour?
ReplyYou could try brown rice flour!
I'm intolerant of gluten and oats (sad face), but I subbed homemade buckwheat flour, and it came out great! Probably changed the flavor profile a little, but it satisfied my craving for a pancake breakfast!
ReplyYou can try adding in some almond extract when you use buckwheat flour as it does a great job at masking that distinct buckwheat flavour. Hope that helps but glad you found a workaround!