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Pancake Bake

I love me some pancakes, but there are days that I don’t want to stand at the stove for 20 minutes. There was a day like that this week, which is when I decided to pour the batter in to a 9×13. 20 minutes of sitting on the couch later, I was eating a square pancake. And it was super delicious. Eureka.

 

Pancake Bake | a kitchen cafe

 

Pancake Bake | a kitchen cafe

 

 

Prep: 5 minutes

Bake time: 20 minutes

 

1 1/2 cups sprouted spelt flour (this is my go-to)

2 organic eggs

1/2 cup brown sugar

1 tbsp baking powder

3/4 cup coconut oil, melted (this is my favorite brand)

1 cup milk (rice, coconut, almond- any kind works)

 

Preheat oven to 350.

Lightly grease a 9×13.

In a blender, combine flour, baking powder and 1 cup of milk. Blend until smooth.

Add remaining 1/2 cup milk, oil, eggs, sugar and baking powder. Blend again until smooth.

Pour into greased dish and bake for 20 minutes, or until a toothpick comes out clean.

Serve warm with pure maple syrup and fresh fruit.

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If you’re good, you caught that this is very similar to my Sprouted Spelt Pancakes recipe. Just added brown sugar. Good work, detective.

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