Pancakes – Easy breakfast recipe. Are you tired of flipping each cake one by one? These Pan Pancakes are here to rescue your back to school breakfast routine! Made with a delightful combination of regular flour, oatmeal, and almond flour, these pancakes offer a nutritious change to your breakfast.
Ingredient
Makes 24 pancake slices
1 cup (125g) all-purpose flour
1 cup (100g) oatmeal
1/2 cup (50g) almond flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 eggs
3 tablespoons (45g) sugar
1 teaspoon (5g) vanilla extract
2 cups (480ml) buttermilk
3 tablespoons (45g) butter, melted
For the top part
Fresh blueberries and raspberries
Banana slices and pecans
chocolate chips
Instruct
Preheat oven to 425 degrees F. Coat a 9×13 rimmed pan with nonstick cooking spray, making sure to coat edges and corners evenly. Set aside.
In a large bowl, mix together flour, brown sugar, granulated sugar, baking powder and salt. Beat eggs, milk, butter and vanilla until combined and smooth.
Pour batter onto prepared pan. Gently tap the pan on the stovetop a few times to spread the dough evenly and flatly.
Now imagine the dough divided into four equal parts.
In one portion, scoop out teaspoons of strawberry jam, then use a toothpick to swirl it into the dough, creating a marbled pattern. Top with sliced strawberries.
In another portion, sprinkle blueberries.
In another portion, sprinkle chocolate chips.
For the final touch, mix in melted butter, brown sugar and cinnamon. Pour in the mixture one teaspoon at a time, then use a toothpick to stir it into the dough, forming a marble shape.
Bake for 15-18 minutes until a toothpick inserted in the center comes out clean and the cake feels springy to the touch.
Let cool for about a minute, then cut into portions.
Serve with syrup, butter, powdered sugar or all three depending on your preference!
