Breakfast + Brunch
Recipes1Made this recipe
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 20 minutes
Nutrition Information: +
| Total Calories | 370 | |
|---|---|---|
| Total Fat | 13g | |
| Choloesterol | 90mg | |
| Sodium | 820mg | |
| Total Carbohydrates | 52g | |
| Dietary Fiber | 3g | |
| Total Sugars | 14g | |
| Added Sugars | 6g | |
| Protein | 11g | |
| Vitamin D | 1.6mcg | |
| Calcium | 267mg | |
| Iron | 2mg | |
| Potassium | 344mg | |
Ingredients
1 cup oat flour
1 1/2 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 1/2 cups milk
1/4 cup unsalted butter, melted
2 large eggs
2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
Toppings: approximately 1/4 cup sliced strawberries, 1/2 sliced banana, 2 tablespoons mini chocolate chips, 1/4 cup blueberries
Preparation
01Heat the oven to 425 degrees F. Line a large baking sheet (approximately 12 x 18 inches) with parchment paper and set aside.
02In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, cinnamon, and salt.
03Add the milk, melted butter, eggs, maple syrup, and vanilla extract to the bowl. Mix until all ingredients are combined, and no lumps remain.
04Pour the batter onto the prepared baking sheet.
05Sprinkle one topping over each quadrant of batter, so you have four sections, each with a different topping.
06Bake for 20 minutes, until the pancake is set.
07Let cool slightly before slicing into 8 pancakes. Serve with additional maple syrup, if desired.
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