Oven baked blueberry pancakes
Oven baked blueberry pancakes. These sheet pan pancakes are vegan, gluten-free, healthy and low in calories. The recipe is easy to make and family friendly.
Servings 12
Ingredients
Dry ingredients:
- 1 1/2 cup white rice flour (240 g)
- 1/3 cup shredded unsweetened coconut (30 g) *see recipe notes
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Wet ingredients:
- 1 1/4 cup coconut milk or plant-based milk of choice (300 ml)
- 3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
- 1/4 cup maple syrup (80 g) or more to taste
- 1 1/2 tbsp lime juice or apple cider vinegar
- 1 cup fresh blueberries (150 g) + more for the top
Instructions
- Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water in a bowl, set aside for 5-10 minutes.
- In a small bowl combine coconut milk, maple syrup, and lime juice, set aside.
- Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds (skip this step if you use ground almonds).
- Combine all dry ingredients in a bowl and stir with a whisk.
- Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until combined. Add blueberries and stir with a spoon.
- Pour this mixture into a lined sheet pan (mine measures about 8x11 inches / 20x28 cm). Use a smaller pan for thicker pancakes.
- Top with more blueberries and bake in the oven at 375 degrees F (190 degrees C) for 20-25 minutes.
- Let cool for about 5 minutes, carefully remove from the pan and cut into bars.
- Enjoy with maple syrup or any other sweetener (I used an icing which I made with Erythritol. click here for the recipe).
Notes
- You can use 30 grams of ground almonds or hemp seeds instead of dried shredded coconut.
- The nutrition facts are for one sheet pan pancake when you cut the batch into 12 slices.
Nutrition Facts
Oven baked blueberry pancakes
Amount per Serving
Calories
140
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2.6
g
13
%
Sodium
137
mg
6
%
Carbohydrates
23.2
g
8
%
Fiber
1.8
g
7
%
Sugar
6.2
g
7
%
Protein
1.8
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.