Description
Prepare this easy pancake tray bake the night before for a simple, ready-to-eat breakfast or meal prep option for the week.
Ingredients
Scale
- 2 cups flour
- 2 eggs
- 2 cups milk of your choice
- 1 tbsp vanilla
- 1/3 cup maple syrup
- 20 g butter or coconut oil, melted
- 1 tbsp baking powder
- 2 tbsp collagen powder (optional)
- BERRY TOPPING: 2 1/2 cups frozen berries
- 1/4 cup slivered almonds
- 2 tbsp sugar
- 20 g butter, cubed
- TO SERVE: Coconut yoghurt
- TO SERVE: Maple syrup
Instructions
- Preheat your oven to 180°C. Lightly grease an oven tray, approximately 15cm by 30cm.
- Whisk all the main pancake ingredients together. If you use cassava flour, add an extra 1/4 cup of milk. Mix until no lumps remain.
- Pour the batter into your greased tray.
- Sprinkle the frozen berries over the top. Do not press the berries down.
- Sprinkle the slivered almonds over the berries, followed by the sugar and the cubed butter.
- Bake in the oven for 45 minutes. Check if the middle is set when you touch it, or use a toothpick to check if it comes out clean.
- Serve warm with coconut yoghurt and maple syrup.
Notes
- If you use cassava flour, add an extra 1/4 cup of milk to the batter.
- The almonds are optional for the topping.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
- Cholesterol: 70
Keywords: Overnight Pancake Tray Bake, Meal Prep, Easy Breakfast, Baked Pancakes, Family Breakfast, Cassava Flour Pancakes