We all love pancakes but we know how involving they can be making them. This traybake is a great alternative to pancakes and it takes maximum 20 minutes from prep to baking. Hence a great weekday breakfast since it’s a quickfix. They are basically pancakes that have been baked on a tray. The good thing about making them is that you can flavor them as much as you would regular pancakes. This particular recipe is simple yet flavorful but can be switched and changed by adding other ingredients like chocolate chips/chunks, cinnamon, lemon zest, orange zest, blueberries, raspberries etc.
You can use a square pan measuring 20*20cm or a rectangular casserole dish measuring 25*18cm.
Preparation & baking
Start by measuring your ingredients then preheat your oven to 180°C. Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the nut butter. Set both aside.
In a mixing bowl, add in the flour, baking powder, salt and sugar and whisk together till well combined. In another small mixing bowl, add in the wet ingredients (milk, eggs and oil) and whisk together until well combined. Add in the wet ingredients to the flour mixture and incorporate them till you get a thick pancake batter.
Brush your baking tray or casserole dish with some cooking oil.
Pour the batter into the prepared baking tray/ casserole dish and spread out evenly.
Using a spoon, spread some blobs of the jam and nut butter all over the batter then using a a skewer or toothpick, swirl the blobs till you achieve a marbled effect.
Bake in the preheated oven for 10-15 minutes. Test by inserting a skewer in the center. If it comes out clean, remove from the oven and cut into squares or rectangles.
Serve as you would normal pancakes and enjoy.
Ingredients
- 3 tbsp Healthy Homemade Raspberry Chia “Jam” or any other jam of choice
- 3 tbsp nut butter of choice*
- Cooking oil for brushing the baking tray
- 250g all purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3 tbsp granulated sweetener of choice**
- 170ml milk (dairy or non dairy)***
- 2 eggs
- 2 tbsp cooking oil
Instructions
- Put the jam into a microwave-safe bowl and heat it in 10-second bursts, stirring each time until the mixture is simply liquid enough to swirl around – it does not need to be warm. Repeat this process with the nut butter. Set both aside.
- Preheat your oven to 180°C and brush your baking tray or casserole dish with some cooking oil.
- In a mixing bowl, add in the flour, baking powder, salt and sugar and whisk together till well combined.
- In another small mixing bowl, add in the wet ingredients (milk, eggs and oil) and whisk together until well combined.
- Add in the wet ingredients to the flour mixture and incorporate them till you get a thick pancake batter.
- Pour the batter into the prepared baking tray/ casserole dish and spread out evenly.
- Using a spoon, spread some blobs of the jam and nut butter all over the batter then using a a skewer or toothpick, swirl the blobs till you achieve a marbled effect.
- Bake in the preheated oven for 10-15 minutes. Test by inserting a skewer in the center. If it comes out clean, remove from the oven and cut into squares or rectangles. Serve as you would normal pancakes and enjoy.
Note:
*You can use any nut butter of choice eg peanut butter, cashew butter, almond butter or hazelnut spread.
**My choice of sweetener was monk fruit sweetener since it has zero calories, no carbs, no fat like regular sugar and thus cannot spike your blood sugar. Best suited for diabetic people, anyone watching their calories intake yet want sweet things and it promotes weight lose. Incase you don’t have it on hand, you can used castor sugar instead.
***Incase you are lactose intolerant or on a dairy free diet, you can use any other nut milk of your choice or even water.
******
I know you’re going to love this Fluffy traybake “pancakes” . Please rate this recipe below (After you’ve made it, of course). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!
