Hands up, I’m not the best at frying and flipping pancakes and so I often end up with ‘deconstructed’ pancakes for breakfast – especially if I’m making them in a rush. But that doesn’t stop me loving the taste so I wanted to find a foolproof way to make pancakes even on a busy weekday morning.

These work a treat. Make the batter, pour into the muffin tin and bake in the oven. So simple now you can have pancakes any day of the week!

Gluten Free | Dairy-Free | Vegan | Refined Sugar-Free

Skill: Easy
Time: 5 minutes to prepare + 25-minutes to cook
Makes: 24 mini pancakes

Ingredients:

  • 200g oats
  • 100g pecans
  • 2 ripe bananas
  • 200g blueberries (with extra to serve) – I used frozen
  • 300ml almond milk
  • 2 tsp baking powder

Method:

Preheat oven to 180 / gas mark 4

Use coconut oil to grease a 12-hole cake/muffin tin – make sure you grease it well so your pancakes don’t stick!

Pulse the oats and pecans in a food processor/blender until they become like flour, then add all the other ingredients and blend into a batter

Pour or spoon the batter into the cake/muffin tin and put into the oven for 25 minutes

Leave to stand for a couple of minutes then run a knife around the edge to ease the pancakes out.

Serve topped with coconut yoghurt, blueberries, banana slices, pecan pieces and maple syrup or whatever you fancy!

The batter will keep for 3-4 days if stored in a sealed container in the fridge. You can also cook the pancakes and then reheat in the oven to make this an even easier and faster breakfast option, but personally, I think they taste best cooked fresh.


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