baked apple and blueberry pancakes
Make baked apple and blueberry pancakes for the easiest, breeziest weekend breakfast. No need to stand over a hot frypan flipping pancakes. Plus they are vegan and gluten-free too! Made with oats, filled with apples and topped with blueberries, they have no added oil or sugar, are easy to make and totally delicious.
Equipment
- high speed blender, optional
- frypan or baking pan or sheet pan
Ingredients
- 240 g rolled oats (2 1/2 cups) or oat flour
- 50 g flaxseeds (1/4 cup) or ground flaxseeds
- 2 tsp baking powder
- 350 mls non dairy milk (1 1/2 cups)
- 1 tbsp lemon juice
- 125 g apple sauce (1/2 cup) unsweetened
- 2 tsp lemon zest
- 1 cup frozen blueberries, optional
- 1 diced apple, optional
Instructions
- Preheat oven to 180°C/356°F
- Blend together the rolled oats, flaxseeds and baking powder, until you have a fine flour.
- Combine lemon juice and soy milk with the apple sauce.
- In a large mixing bowl, mix dry ingredients with the wet until just combined.
- Pour into a lined cast iron frypan or baking dish.
- The mixture will be fairly thick, so spread it evenly to cover the pan.
- Top with the optional blueberries and diced apple.
- Bake at 180°C/356°F for 15-20 minutes or until golden and the top springs back when lightly pressed,
- Cut and enjoy topped with your favourite pancake toppings.
Notes
If you don't have a high speed blender you can use oat flour and ground flaxseeds.
For more detailed instructions please refer back to the blog post :)