Oven Baked Pancake
A GIANT oven baked pancake -- so the whole family can sit down and enjoy a weekend breakfast together! This gluten free pancake is high in protein and is like eating oatmeal cake or breakfast!
Servings: 8 servings
Calories: 474kcal
Ingredients
- 4 eggs
- 1/2 cup coconut milk full fat
- 1/2 cup maple syrup or date syrup
- 1/2 cup coconut oil
- 1/2 tablespoon baking powder
- 3/4 teaspoon sea salt
- 4 cups oat flour
Instructions
- In a large mixing bowl, add eggs, coconut milk, maple syrup, and coconut oil. Mix well.
- Add baking powder and salt, and then continue to beat the mixture to fully combine.
- Add the oat flour, half at a time, and mix until the flour is incorporated but a few lumps remain in the batter.
- Use a piece of parchment paper to line the Crisper Tray, and pour pancake batter into the center.
- Use a spatula to spread pancake out to the size of the Crisper Tray. The batter is thick, so there shouldn't be an issue with it spilling over.
- Add to the Sharp Superheated Steam Countertop Oven on the Bake/Reheat setting at 375º F for 9 minutes.
- If baking in a conventional oven, preheat to 375º F, and bake pancake for 12 minutes, or until the top begins to turn golden brown and the top begins to crack slightly.
- Cut baked pancake into squares and serve immediately. If frozen, these can be reheated in the Sharp Superheated Steam Countertop Oven, or a frying pan. I found they really dried out using a microwave.
Video
Nutrition
Calories: 474kcal | Carbohydrates: 53g | Protein: 11g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 264mg | Potassium: 405mg | Fiber: 3g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 3.3mg