Gluten free fig and banana raisin chip baked pancakes. Guest post- Made Whole Co
If you’ve been on madewholeco.com you would know that I like to bake my pancakes. Yes, yes, that technically makes them "oven-cakes", I know. I like them this way because it means you don't need oil to cook them AND you don’t have to fight with the spatula when your pancakes won’t flip and the uncooked parts get stuck to the sides of the pan – UUUGHHH…
AIN'T NOBODY GOT TIME FOR THAT!
You also don't have wait over the stove while they cook or wash up a fray pan.. clean up is literally just throwing away your sheet of baking paper. This recipe is a #WIN on like 9000 different levels. Plus…. Banana and figs… DUH!
Fluffy raisin chip pancakes
· ½ cup gluten free oat flour (you can make your own by blending gf oats in the Nutribullet)
· 1/4 coconut flour
· ¼ cup millet flour (again, you can make your own by blending millet in the Nutribullet)
· 1 tsp Coconut sugar or coconut nectar
· 2 tbsp flax seeds ground into a powder using the Nutribullet (alternatively, you can use soaked chia seeds if you don’t have a Nutribullet to grind the flax seeds into a powder, but ground flax seeds are more effective. They act as an egg would to bind the mixture)
· 1 tsp cinnamon
· 1/2 tsp vanilla powder
· 1 handful of raisins
· 1/2 cup coconut milk
· 1/2 cup water
1. Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit
2. If making your own flour, blend millet and gluten free oats in the Nutribullet until it forms a flour and there are no larger lumps. Do the same with 2 tbsp of flax seeds until they are blended into a powder
3. Place oat flour, millet flour and ground flax seeds into a mixing bowl along with coconut flour, coconut sugar or nectar, cinnamon, vanilla and raisins. Stir ingredients together
4. Pour the water and coconut milk into your dry ingredients and mix well until all ingredients are combined and form a thick batter
5. Spoon 2 tbsp of the pancake batter onto a baking tray lined with baking paper. Shape it into a circle shape by spreading it with the back of your spoon. Repeat this process to create as many pancakes as you can on the 1 tray (I usually fit 4 to a tray).
6. Bake in the oven for 15-20 minutes. You will know they are ready as you will be able to peel them away from the baking paper
7. Stack your pancakes as you layer delicious goodies between then like chocolate peanut butter sauce and berry compote!!!! Top with fresh figs and banana! (recipes for chocolate sauce and berry compote below)
• 1 cup frozen raspberries or blueberries
• 2 tsp coconut sugar
• A small handful of raisins if desired
1. Place raspberries, raisins and coconut sugar in a small saucepan on the stove over medium heat. You can choose to omit the sweetener if you prefer, or even add more if you’re a sweet tooth
2. Cook on low-medium heat until all the berries are broken down and only a few small lumps are left (Use a fork to mash any larger lumps). This should take about 10 mins.
3. Remove from heat and serve hot on top of you pancakes!
Chocolate peanut butter sauce
• 2 tbsp cacao powder
• 1 tbsp PB2 powder (normal peanut butter as an alternative)
• 2 tbsp coconut milk
• 1 tsp coconut nectar
1. Combine all ingredients in a small mixing bowl or cup
2. Mix vigorously until all ingredients are combine and there are no lumps of cacao left. (You can adjust the sweetness to your liking by adding a little bit more or less coconut nectar). You can heat for a few seconds in the microwave to make it warm if desired!
Pour some of the raspberry compote in between each pancake. Drizzle the top with some of the chocolate sauce, some more raspberry compote, and top with delicious fresh figs and slices of banana.
Original recipe by Made Whole co.