One morning when I lay in bed with a craving for pancakes, I thought to myself there must be a better way than standing over a hot stove flipping one pancake after another, and that was when I discovered the wonderful world of baked pancakes.
These vegan pancakes are tasty, quick, and easy to make. Baking one large pancake leaves you time to make all the decadent toppings your heart desires and serve yummy warm baked pancakes as everybody sits down to the table at once. This would be great for brunch party or overnight guests and the combinations are endless.
For this recipe I combined the liquids in a blender (making flax seed egg and cashew milk all in one go) before mixing with the dry ingredients, and stirring in jewels of juicy blackberries and a topping of sweet caramelized banana and toasted pecans.
- ⅓ cup cashews
- 2 cups water
- 1 tsp vanilla
- 1 tablespoon flax seeds
- 2 large dates (remove pit), or 3 tablespoons of maple syrup
- 1 banana
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tablespoons baking powder
- pinch of salt
- 1 cup blackberries (or other berries/small chopped stone fruit)
- ½ cup pecans
- 2 bananas
- 1 tsp coconut oil
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius.
- In a blender add cashews, water, vanilla, flax seeds, dates, banana and salt. Blend together until smooth.
- In a bowl combine together flours, baking powder, and salt. Mix together well before stirring in blackberries.
- Create a well in the centre of the bowl and pour in the liquid ingredients. Stir gently just until combined, making an effort not to over stir.
- Pour your pancake batter into a flat baking dish, approx. 10 inches wide, either non-stick, lightly oiled, or lined with parchment paper.
- Bake in the oven for about 20-25 minutes or until you can prick with a butterknife or toothpick and it comes out clean.
- Toast chopped pecans in a pan, before adding sliced banana and coconut oil. Pour over maple syrup and cook over medium heat until the banana softens.