Foodie Friday: Oven Pancake

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Categories Parenting
Hot out of the oven
Puffy oven pancake

This has become a staple breakfast in our house over the past month or two!  I love this recipe because it is easy to make, has a decent amount of protein, isn’t overly sweet, and is flexible in that you can use whatever fruit you have on hand. Our almost one year old triplets gobble it up every time!  We’ve made it with peaches, peaches & plums, and bananas.  Here’s the banana version I made today:

Put these ingredients in the blender & blend until smooth:

4 eggs

3/4c milk (we usually use almond)

3/4 flour (works just fine with gluten free flour mixes too!)

1tsp vanilla

dash of salt

1-2tbs of sugar (we usually use coconut sugar or maple syrup)

2tbs melted butter or oil (I typically use coconut oil)

Melt 1-2 T butter in a cast iron skillet and add 2T sugar (this carmelizes the sugar) and add a layer of thinly sliced fruit covering most of the bottom of the pan.

Pour the blender contents over the fruit and bake at 425 for 20-25 min.

I love to serve it with a big scoop of yogurt, a drizzle of maple syrup, and a dash of cinnamon.  It is also good with a sprinkling of powdered sugar.

pancake with yogurt, maple syrup & cinnamon
My favorite way to eat it!
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