…with berries + yoghurt
These are pancakes – but not as you’ve known them before. They’re perfect for when those mornings when you need a pancake fix but don’t necessarily want all the hands on time! Cooking the pancakes in the oven like this also make them perfect for family breakfasts because you can also sit down together without having to worry about the first pancakes going cold before you’ve finished flipping the last (we’ve all been there, haven’t we?)
Divide them up and pack them into lunch boxes for a breakfast on-the-go, too. Lunch Box Club becomes Breakfast Box Club!
Baking sheet pancakesPrint This
- 2 ripe bananas
- 180g wholemeal flour
- 80g oat flour (blend in whole oats in a blender}
- 1 1/2 tsp baking powder
- 300ml milk or dairy-free alternative
- 1 tbsp ground flaxseed
- 2 tbsp maple syrup
- 90g fresh or frozen raspberries
- 80g fresh or frozen blueberries
- Coconut yoghurt, to serve
- Pumpkin seeds, to serve
Preheat the oven to 180c and line a rectangular baking tray with parchment paper.
In a large bowl, mash the bananas until there are no lumps and then combine with the milk and maple syrup.
Add the wholemeal flour, oat flour, baking powder, and flaxseed and combine.
Carefully fold 3/4 of the raspberries and blueberries into the mixture before pouring into the baking tray.
Push the remaining berries in the top of the mixture and bake in the oven for 30 minutes. Dependent on the size and depth of your tray they make take less or more time to cook, so just keep an eye on them. Check they’re done by poking a skewer or toothpick in top. Like a cake, the should be cooked when the skewer comes out clean.
Allow to cool slightly before slicing. Serve with coconut yoghurt and pumpkin seeds. Enjoy!