With Pancake Day on the way I felt it was time to share a new recipe with you. Normally pancakes are cook on the hob in a frying pan. In recent months I have discovered, through watching far to many shorts on YouTube, that the pancake batter/mixture can be baked in the oven. It makes the process slightly quicker and definitely easier. For me this is a winner and I hope it you be for you too. Below is a video and recipe for you.
What breakfasts do you love to bake in the oven? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Blender
- Large mixing bowl
- Whish
- Frying pan
- Spatula
- Cooling rack
Ingredients
- Oats x 200g
- Almond protein powder x 120g
- Hemp protein powder x 30g
- Raw cacao powder x 2 – 4 tbsps
- Pumpkin seeds x 60g
- Ground flax seed x 60g
- Baking powder x 1 tsp
- Bananas x 2 large
- Raspberries x 2 handfuls plus extra for the topping
- Milk (your choice) or coconut water x 600 – 800mls (of your choice)
- Ground sweet cinnamon x 1 tsp
- Oil for the pan
Method
- Break the bananas and put these into the blender cup.
- Pour in the milk (your choice) or coconut water into the cup.
- Add in the oats, almond protein powder, hemp protein powder, raw cacao powder, pumpkin seeds, ground flax seed, baking powder, ground sweet cinnamon and the raspberries
- Blend these ingredients together until they are smooth.
- Once smooth pour the mixture into the large mixing bowl and put the lid on.
- Leave in the fridge overnight.
- The next day preheat the oven to 200°C or gas mark 5.
- Add oil to the base of the sheet baking tray.
- Spread the oil across the base and around the sides.
- Remove the pancake mixture from the fridge.
- Pour over the base of the sheet tray.
- Spread the mixture across the base as evenly as possible.
- Sprinkle over the raspberry.
- Put the tray into the oven for 20 – 25 minutes or until the pancake is golden brown.
- Remove and leave to cool.
- Then serve with maple syrup or honey.
- Finally enjoy.
Chocolate and Raspberry Baked Protein Pancakes were gobbled up. My husband Howard, Ted and myself all enjoyed these delicious Sunday morning sweet treat breakfasts. These pancakes were easy to prepare and cook. I made the batter the night before and stored it in the fridge. The leftover pancakes I put in the freezer for another occasion. All the ingredients in these pancakes are freezable so you could make a batch and freeze them for another occasion. However you decide to eat these pancakes, as always, please enjoy. Thank you xxx
Googies Kitchen Life 