February 24, 2020

Oven-baked Pancakes

by Slow Down Company
– vegan – gluten free – grain free – refined sugar free –
Oven-baked pancakes are so good and so effortless, you won’t ever want to take out the griddle again! If you have ever made pancakes for a large group of people, you can probably relate to the struggle of trying to keep the first batch of pancakes warm as you prepare the second or third batch. Baking your pancakes in the oven is an easier way to get the same great taste without all the hassle.
These pancakes are completely customizable – add bananas, blueberries or chocolate chips to the batter or top with fresh fruit, coconut whip or dairy-free ice cream!
Oven baked pancakes
For these oven-baked pancakes, you will need:
  • Almond flour: a healthy, gluten-free and grain-free alternative to grain-based flours. It is void of refined carbs and lower calories. Therefore, it is also a great alternative for those trying to lose weight.
  • Potato starch: devoid of many vitamins and minerals, potato starch is a good alternative to corn starch and is primarily used as a thickener in recipes. Potato starch functions like soluble fiber, meaning it slows digestion and feeds the gut bacteria in the colon, promoting a healthier gut biome.
  • Bananas: I recommend buying baby bananas if they are available at your grocery store as they are in their natural state. Standard bananas are actually a hybrid that contain more starches. However, standard bananas are still a great option since one medium banana contains 16% of your daily potassium intake, 33% of your vitamin B6, 18% of your manganese, 14% of your daily vitamin C and 3 grams of fiber. It is a good rule of thumb to use 2 baby bananas in place of 1 standard banana. It is also important that the banana is ripe not only for taste, but for quality. The more a banana ripens, the more resistant starches change to simple sugars that are easily digested and more antioxidants are present.
  • Nut/oat/soy milk, unsweetened: a great dairy-free alternative to cow’s milk since it has less calories and less sugar. Depending on your milk of choice, dairy-free milk is a great source of calcium and vitamin D. Be sure to buy unsweetened milk for this recipe to prevent added sugars.
  • Agave nectar: a low-glycemic natural sweetener. While honey, maple syrup and table sugar have a glycemic index of 50 or higher, agave is closer to 20. Although high glycemic foods aren’t necessarily bad for you (pineapple has a GI of 70), they will cause a larger insulin spike, leading to temporarily higher blood glucose levels. People with high blood sugar may want to limit high glycemic foods. Agave should still be used sparingly, since it is high in natural sugar (fructose).

Substitutions: pure maple syrup

  • Sea salt: a natural alternative to table salt, which is more heavily processed and contains additives.
  • Baking powder
You will also need:
A baking sheet
Mixing bowl
Hand blender (optional)
If you are looking for some healthy old-fashioned griddle pancakes, try these:
Almond flour pancakes
Cinnamon apple pancakes

Serves 3

Oven-baked Pancakes

Yields 6 pancakes

Vegan oven-baked pancakes are healthier and easier than old-fashioned pancakes.

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 bananas
  • 1/4 cup agave nectar
  • 1/2 cup nut, oat or soy milk, unsweetened
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups almond flour
  • 1/4 cup potato starch
    • You will also need:
  • A baking sheet
  • Mixing bowl
  • Hand blender (optional)

Instructions

  1. Preheat oven to 325 F.
  2. In a bowl, add the bananas with milk, agave, baking powder and sea salt. Use your hand blender to blend these ingredients until completely smooth. If you don't have a hand blender, mash your banana as much as possible with a fork, then add in the remaining ingredients.
  3. Add in the almond flour and potato starch and mix until uniform.
  4. Scoop your batter onto a greased baking sheet. Use a spoon to spread the batter in a circular motion. The batter should be about 1/4 inch thick.
  5. Transfer the baking sheet to the bottom rack of the oven. Bake for about 12-14 minutes or until the edges and the bottom side start to brown. Flip and bake another 4-5 minutes. Enjoy!

Notes

*All substitutions are noted in the previous text.

*This recipe makes about 6 4-inch pancakes.

*Nutrition information is based on 2 pancakes.

Nutrition

Nutrition Facts
7.8.1.2
71
https://slowdowncompany.com/oven-baked-pancakes/

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