Ingredients
Units
Scale
- 2 cups flour (I use cassave to make it GF)
- 2 eggs
- 2 cups milk of your choice
- 1 tbsp vanilla
- 1/3 cup maple syrup
- 20 g butter or coconut oil (melted)
- 1 tbsp baking powder
- 2 tbsp collagen powder (optional)
- ‘BERRY TOPPING
- 2 1/2 cups frozen berries
- 1/4 cup slivered almonds
- 2 tbsp sugar
- 20 g butter cubed
- ‘SERVE
- Coconut yoghurt
- Maple syrup
Instructions
- 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.
Notes
- 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.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
