Baked Cinnamon Pancakes

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Allison Walker
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We all need good batch recipes, especially for our kids. A year or so ago, I came across a whole ingredient pancake recipe and tweaked it to toddler approval perfection. My son has yet to appreciate scrambled eggs, so the fact this recipe includes a whole egg and he will eat the whole batch in one sitting made it a winner.

The trouble came when I tried to make more than one batch at a time. I would warm the skillet, warm the fat (usually butter, although I’ve tried coconut oil), bake one side, patiently wait, flip all the mini pancakes to the other side, plate the finished product, then rush over to the sink to clean the skillet and start the whole process over again. It was still worth it to make more than one batch at a time, but it wasn’t something I looked forward to doing during nap time because of the cleanup.

Then all of a sudden, it dawned on me: BAKE the pancakes! They are thick enough (thanks to the almond flour) to stay in a silver dollar shape on the pan – almost like cookies. I tested it out the other day, and voila! Perfection and no need to dirty my skillet.

These pancakes are sweet enough without any toppings, thanks to the banana component. My son likes them plain with a side of yogurt, cashews, or a piece of fruit.

Ingredients (1 batch):

  • 1 banana, mashed
  • 1 whole egg, whisked
  • 1 1/2 Tbsp almond flour, blanched
  • generous sprinkle of cinnamon
  • dash of salt

Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Mix all ingredients together in a bowl. (If the batter seems too runny, add a Tbsp of almond flour at a time and stir to thicken.)
  3. Use a tablespoon to pour out small pancake circles on the parchment paper, leaving space in between.
  4. Bake for 13-15 min. (You can flip and bake for 1-2 more minutes if you like, but they should be set and pancake-thin after 13-15 minutes, depending on your oven.)
  5. Freeze extras (I put them in batches of 7-8 in some parchment paper, then cover with foil and store in Ziploc bag in the freezer). Thaw the night before and reheat in a toaster oven with a little butter or coconut oil.

#glutenfree, #soyfree, #dairyfree, #grainfree, #cornfree, #LEAPfriendly

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