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Strawberry Baked Pancakes

Servings: 6

Ingredients

  • Dry:
  • 2 cups oat flour or ground oats
  • 1 Tbsp baking powder
  • 1/2 cup raw pecans or nut of choice chopped
  • Wet:
  • ¼ cup raw honey or pure maple syrup
  • zest of 1 fresh lemon
  • 1 tsp vanilla extract
  • 1-1/2 cups milk of choice
  • 2 large eggs room temp
  • ¼ cup melted ghee grass-fed butter, or unrefined coconut oil
  • Add in:
  • 1 cup thinly sliced fresh strawberries
  • Optional toppings:
  • Whipped coconut cream or whipped dairy cream
  • Plain Greek yogurt or coconut yogurt
  • Fresh strawberries
  • Pure maple syrup or raw honey to drizzle

Instructions

  • Preheat your oven to 375 degrees f.
  • Lightly grease a 9 x 13-inch rimmed sheet pan or baking dish with unrefined coconut oil, ghee, or avocado oil.
  • In a large bowl, whisk all dry ingredients together well.
  • In a second bowl, whisk to combine all wet ingredients.
  • Pour wet ingredients over the dry ingredients and stir together until smooth.
  • Transfer this batter into your prepared sheet pan using a spatula then top evenly with your fresh strawberry slices.
  • Allow batter to rest for a few minutes (this helps it turn out fluffy!).
  • Bake in your preheated oven until the center is fully set, 10-12 minutes.
  • Allow the pancakes to slightly cool before slicing into 6-8 squares.
  • Serve with cream, or a dollop of yogurt, and additional fresh strawberries.
  • Refrigerate for up to 4 days.