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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.


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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