Delicious morning pancakes baked in the oven! Please note that the amount of cinnamon use here gives this a good, strong, cinnamon flavor. If you want to use less, you absolutely can. I've made this by just sprinkling a little over the top from the container, and it worked fine.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4servings
Calories: 358kcal
Equipment
Quarter size sheet pan (double the recipe for a half size pan)
Mixing Bowl
Measuring cups and spoons
Ingredients
1cupoat flour
¼cupgranular sweetener(Sucanat, coconut sugar or monk fruit are all good choices)
⅓cuparrowroot powder(or cornstarch)
1tbsp.baking powder
¼tsp.salt
2largeeggs
1cupunsweetened almond milk
2tsp.vanilla extract
3tbsp.virgin coconut oil(solid, but soft enough to scoop/measure)
Preheat oven to 425° F.Whisk together all the dry ingredients in a large mixing bowl.
1 cup oat flour, ⅓ cup arrowroot powder, 1 tbsp. baking powder, ¼ tsp. salt, ¼ cup granular sweetener
Add the wet ingredients and mix well with a whisk, hand beater or electric mixer. You can even blend this in a blender if you prefer. But in that case, put the wet ingredients in first.
2 large eggs, 1 cup unsweetened almond milk, 2 tsp. vanilla extract, 3 tbsp. virgin coconut oil
Pour the batter out onto an oiled quarter sheet pan (with sides).
Sprinkle the cinnamon over the top of the batter.
1 tbsp. ground cinnamon
Using a knife or spatula, swirl the cinnamon through the batter. It can take a few minutes to incorporate some of the cinnamon into the batter. So just keep mixing. As soon as swirls stay visible, you're done.
Bake for 10-15 minutes. The top of the pancakes will have cracks when it's done.
Slice with a knife or pizza cutter and serve with your favorite pancake toppings.
Video
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.