Pancakes are my kids very favourite brekkie, and recently I've started making them in a tray, or sheet pan to some. It's such a great way because you can pop it all in and walk away. It will work great with any fruit and truth be told, I've tried it with 1/3 cup choc-chips, and it's been wonderful too. I serve a little homemade coconut yoghurt on the side. You can jump on the waitlist for my fermenting course, in it; I teach you a bunch of easy ferments, and one of them is coconut yogurt. I make it for a 1/4 of the price of the supermarket ones.
2 cups flour (I use cassave to make it GF)
2 cups milk of your choice
1 tbsp vanilla
⅓ cup maple syrup
20g butter or coconut oil, melted
2 ½ tsp baking powder
2 tbsp collagen powder (optional)
1 1/2 cups frozen berries
1/4 cup slivered almonds
2 tbsp sugar
20g butter cubed
Pop your oven onto 180°C and lightly grease an oven tray, mine was about 15cm by 30cm.
Whisk all the pancake ingredients together. If you're using cassava flour, add an extra 1/4 cup of milk. When there are no lumps left, pour it into your greased pancake tray.
Sprinkle the berries over the top. No need to push the berries in, they pancake will rise enough during cooking to keep them down. Then sprinkle the almonds over the top (not essential) and then the sugar and the butter. Have a watch of the video to see how I do that. Bake in the oven for 45-mins and check it's cooked when the middle is set when you touch it. You can also use the toothpick method to check it comes out clean.
We love ours with my homemade coconut yoghurt and lots of maple syrup.
Stacey Clare's Nutritional Tip
Leftovers are 'cake' like. I chop them up and pop them in the babes lunchbox for school. It freezes great too. Oh and you can always make a 1/2 serve, I've tried all kinds of options.