Baked pancakes you ask. Weird, I know. Here’s the deal. I was sick and pancakes were on the menu for dinner. Thirty minutes of standing over the stove trying to keep them from sticking and burning, no thanks. Not when my throat is on fire. So I thought, well making the pancake batter is quick and easy. Let me try baking them then, which will cut out the tough part. And it worked!
Here’s what you need:
Pancake Batter – I made strawberry oat pancakes based off of Chocolate Covered Katie’s recipe. I modified it just a pinch and used a combo of millet flour, sorghum flour, buckwheat flower, tapioca starch, and guar gum. Instead of vanilla extra I used some almond butter, and instead of coconut oil I used canola oil. If you’re interested in making her recipe it’s important to note that it’s a single serving recipe. I tripled it.
A Baking Dish – Or a baking sheet, or a cake pan, or a meatloaf pan. Your choice. Whatever you have on hand will work.
Oil – Or butter, or nonstick spray. It’s needed for your baking dish. If you don’t grease your dish, your pancakes will stick.
Now here’s what you do:
Preheat your oven to 425 degrees. Make your pancake batter, then grease your baking dish. I drizzled some olive oil in the pan and spread it around with my hand.
Pour your pancake batter into your baking dish in a thin layer, but not so thin that there are gaps. You have to be precise. Too thin and you’ll have, well I don’t know what exactly it will turn out to be, but I bet it won’t look like a pancake. Too thick and you’ll just have regular cake, and it will take forever to cook through.
Bake for about 15 min. Use a toothpick to make sure they are done in the center.
Let it cool for a minute, then cut it into pancake squares. You can cut it into circles if you want to be really authentic.
Your pancakes should be fluffy on inside and crispy around edges, just like they would be if you had cooked them on the stove.