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...
Here's a video of my recipe and the recipe card is below.
*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!