My younger son wanted pancakes for breakfast on his birthday, but I wanted to spend the morning relaxing with him, not flipping pancakes. I made him this oven pancake instead, and let him pour the chocolate-chips into the batter. With a pie-slice serving for each of us and sliced strawberries, he was a happy nine-year-old.
Peanut Butter Oven Pancake
- 4 tbsp PB2 peanut butter powder
- 1/2 cup oat flour
- 1/2 cup rice flour
- 1 tsp baking powder
- 1/2 tsp Kosher salt
- 2 tbsp ground flax seed
- 1 cup oat milk
- 2 tbsp coconut sugar
- 2 tsp vanilla
- 2 tbsp coconut oil
- vegan semi-sweet chips to taste
- In a large bowl, whisk together the PB2, oat flour, rice flour, baking powder, Kosher salt and flax seed; set aside.
- Stir the milk, coconut sugar and vanilla together; add to the dry ingredients. Mix until well
combined and let rest for 10 minutes.
- Add 1-2 tablespoons of melted coconut oil into an ovenproof pan and swirl around to cover. Pour in the batter, and scatter chocolate chips over the top. Bake for 25-30 minutes, until the center of the pancake is set.