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Healthy oven pancakes

Cook Time: 10 minutes
Baking time: 25 minutes
Total Time: 35 minutes
These vegan oven pancakes are my personal favorite for a relaxed Sunday breakfast. 🥞 I've been making them again and again for years - they're quick to make, a sure-fire success and are great to refine with seasonal toppings such as strawberries, melted dark chocolate and pistachios. While the dough bakes in the oven until golden brown, there is enough time for a second coffee. Have fun trying them out!
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Equipment

  • 1 Baking tray
  • 1 Mixer or blender for the yeast flour

Ingredients

These Ingredients make:

6 Portions
  • 160 g Oat flakes
  • 360 g Spelt flour type 630 or wheat flour type 405
  • 2 tbsp Vegan protein powder (e.g. vanilla or neutral)
  • 3 tbsp Applesauce
  • 3 tbsp Agave syrup
  • 1 tsp Baking powder
  • 1 Pinch Salt
  • 650 ml Oat milk

Toppings

  • 150 g fresh strawberries quartered
  • 80 g Dark chocolate melted
  • 3 tbsp Pistachios chopped

Instructions
 

Prepare the oat flakes

  1. Grind the rolled oats to a fine flour in a blender or food processor.

Make the dough

  1. In a large bowl, mix together the oat flour, wheat flour, protein powder, baking powder and salt.
  2. Add the apple sauce, agave syrup and 600 ml of oat milk.
  3. Mix everything into a smooth batter. Depending on the consistency, add a little more oat milk - the batter should be thick but pourable.

Baking

  1. Lightly grease a baking dish and pour in the batter evenly.
  2. Bake at 180 °C top/bottom heat for 25-30 minutes until the surface is firm and lightly golden brown.

Prepare toppings

  1. While the pancake is in the oven, chop the strawberries, chop the pistachios and melt the chocolate in a bain-marie or carefully in the microwave.

Serve

  1. Remove the oven pancake from the oven, leave to cool briefly, cut into pieces and top with strawberries, melted chocolate and pistachios.

Notes

✨ Tip: Also great with a dollop of soy yogurt, nut butter or a hint of cinnamon on top!

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