Easy Baked Pancakes with Almond Butter and Berries | Gluten-free

[Music]do I have any pancake lovers here I amthis pancake bake is incredibly decadentincredibly delicious but yet superhealthy but there’s no flipping orstanding over the stove for 20 to 30minutes you just pour your batter into abaking dish and bake it the most funpart of this recipe though is when youget to put big flops of almond butterand berries into the batter and swirl itall around more on that in a bit thoughhowever I do want to tell you I got theidea for that from a cooking show callednatty as time T I was so inspired I hadto make it the very next day so in thebatter I used one of my favorite flowersso it’s a mix of coconut flour and oatflour both are really rich in fiber andalso coconut flour all the flowers outthere has one of the highest levels ofprotein so these are really satisfyingespecially if you have kids who are likebottomless pits and seem like they’realways hungry and if you don’t this is agreat recipe to make for yourselfbecause it makes good leftovers just popthem in the toaster the next day soyou’re gonna mix all of your dryingredients together in one big bowl andthen in a separate bowl you do your wetingredients so there are six eggs inthere that might seem like a lot but itdoes make a big serving so you mix allof your wet ingredients together andthen you add your wet ingredients toyour dry ingredients and stir now I dotransition touse a wire whisk because that will helpyou get sort of all the lumps and bumpsout of the batter which is important fora good pancake now to this batter if youwant to add coconut sugar you can but Idon’t bother it doesn’t need it becauseespecially if you’re adding like maplesyrup or anything for the toppings thenyou’re adding more sweetness then sousing a large baking dish that you havelined with parchment paper or you cangrease it with coconut oil pour all ofyour batter in there and now this is thefun part this is where you take six bigflops of almond butter or you can usepeanut butter if you want and you’regonna drop them by spoonfuls into yourbatter and then what I did was I hadfrozen wild blueberries so I justthought them by slowly warming them onthe stove and then I did six bigspoonfuls of the wild blueberries intothe batter as well it looks so beautifulbecause then you take your spoon and youswirl it throughout and honestly itlooks like a work of art so you’vepreheated your oven to 350 degrees andyou’re gonna bake your pancake bake for30 to 40 minutes I have instructions inthe description box because I coat Icook most stuff at convection so itcooks a little bit faster so 30 to 40minutes and you have this absolutelydelicious pancake bake and the onlything you have to decide now is whatyou’re gonna top it with[Music]so whenever I make pancakes I loveputting like a big dollop of some kindof yogurt on there either sheep’s milkyogurt because it is easier on my tummythan cow’s milk yogurt or you could usecoconut yogurt and then I warm up somemore berries you can use fresh berriesif you want I put that on top and thenof course my favorite extra dark localmaple syrup we Canadians know our maplesyrup so now it’s time to eat try it outwhether you’re making this for yourselfor a big family it is going to be acrowd-pleaser so the full recipe is inthe description box I have also linked aprintable version of the recipe card aswell and if you like this recipe give mea thumbs up comments or questions belowI always love talking to you guys andsubscribe to my channel so I hope youlove it and have a joist day bye[Music]you