I love pancakes. They remind me of lazy Sunday mornings and always make me smile. The one thing that’s always a struggle with pancakes and family breakfasts though is that they’re best fresh off the stove and so devouring of said pancakes becomes a staggered eating event and it seems one person is always stuck at the stove pouring and flipping. Or, alternately, and what I usually end up doing so everyone eats together, is make all the pancakes at once and keep them warm in the oven set at a very low heat, but the quality of the pancakes definitely changes.
These pancakes, baked in the oven, while not quite as awesome as the originals, are still amazing and the best part is everyone can gather at the table and just dig in at the same time. You could put any fruit on top, it doesn’t have to be blueberries, really they are very adaptable; even just a cinnamon/sugar topping would be good! And of course, most importantly, they are so easy to make, it’s ridiculous. Just my style :).
Shared on Healthy Vegan Fridays.
The recipe says it will serve 4, but it really depends on what kind of pancake eater you are. The Lazy Vegan Boyfriend and I ate almost the entire thing one sunny morning, but then again it was a lazy 2hr breakfast and bottomless cups of coffee type of day, so that might explain it. If you are preparing this for a large group though, I’d definitely make several!
This recipe was inspired by Martha Stewart’s Oven Baked Pancake recipe (thanks Martha!), and I just changed some things around to make it vegan. Enjoy!
- 2 cups all purpose flour
- ¼ cup sugar plus 2 tablespoons
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- 4 tablespoons vegan butter or margarine plus, melted plus 2 tablespoons for the pan
- 2¼ cup non-dairy milk (I used almond milk)
- ½ teaspoon vanilla extract
- 1 pint blueberries fresh or frozen (approx 2 cups )
- Preheat oven to 375F. Put the 2 tablespoons of vegan butter in a 9x13 baking pan and warm in the oven until the butter is melted. (you want the butter to be melted when you add the batter, so you might want to do this just a few minutes before you finish the batter. Depending on your oven, it can take a few minutes and you should keep an eye on it so it doesn't burn.
- In a large bowl, mix the flour, ¼ cup sugar, baking powder, salt, flax seed and cinnamon.
- In a separate bowl, mix the 4 tablespoons melted butter, non-dairy milk and vanilla.
- Add the wets to the drys and whisk until completely combined.
- Pour the batter into the prepared pan and spread out evenly.
- Sprinkle top with blueberries and then remaining 2 tablespoons of sugar.
- Bake for 25 minutes or until golden brown and cooked through.
- Slice and serve with maple syrup, or coconut cream, or both 🙂