Strawberry Pancake Bake

vegan strawberry pancakes

Strawberry Pancake Bake

5 from 1 vote
Recipe by Sagen Jackson Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

343

kcal

Great and quick breakfast for meal planning.

Ingredients

  • 3 cups oat milk

  • 1 tbsp apple cider vinegar

  • 3 cups all purpose flour

  • 4 teaspoons baking powder

  • 1 tsp salt

  • ½ tbsp vanilla extract

  • ⅓ cup coconut oil, melted

  • ⅓ cup maple syrup,

  • 1 cup strawberries, sliced

Preparation

  • Preheat the oven to 425ºF. Line a 12 x 16 inch baking pan with parchment paper and spray or brush with coconut oil.
  • In a medium sized mixing bowl, combine the milk and apple cider vinegar. Let it sit while you prepare the rest so it thickens a bit.
  • In a large mixing bowl, combine the flour, baking powder and salt. Whisk together to combine and set aside.
  • Add the vanilla, maple syrup, and coconut oil to the milk mixture and stir.
  • Slowly add the wet ingredients to the dry ingredients, whisking together until fully combined.
  • Pour the pancake batter into a 12 x 16-inch sheet pan that is lined with parchment paper.
  • Bake for about 5 minutes, then lay the sliced strawberries on top. Bake for another 15-20 minutes, or until fully baked and a toothpick comes out clean. Serve with maple syrup and more blueberries on top. Enjoy!

Notes

  • These can be frozen and then reheated. I recommend reheating in an air fryer on 350* for 5 -7 mins.

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