If you are a lover of pancakes but normally wait till weekend to enjoy them, this strawberry & peanut butter chocolate chip baked “pancake” will be your regular even on a weekday because they are quick and easy to prepare. The time you would spend flipping regular pancakes can be utilized in preparing for work or reading a book or even meditation as the baking happens! Isn’t that a cool hack!?
Well, since we are baking these pancakes we shall rename them to a sheet cake or a tray bake depending on what you will use to bake them 😉.
Perhaps your kids demand pancakes on a weekday and you don’t have the time to flip since you need to go to work and they as well need to go to school: all you do in this case is mix all the ingredients, dump in the tray and bake! Simple! Then everybody is happy!
Preparation & baking:
- 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, sugar and chocolate chips then 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 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.
Strawberry & peanut butter chocolate chip baked “pancake” video tutorial
MORE AMAZING BAKING BREAKFAST RECIPES!
Looking for more delicious baking breakfast recipes?! Check out some of my other recipes you’re sure to enjoy!
- Fluffy traybake “pancakes”– This is an easy way of making pancakes in the oven in a matter of minutes!
- Easy maize meal bread (cornbread)– This easy maize meal bread (cornbread) is slightly sweet with a tender crumb perfect topped with some jam alongside a cup of tea/coffee or on it’s own with a bowl of hot soup or stew.
- English tea scones– These English tea scones make an excellent breakfast or snack or a pick-me-up with a cup of tea or coffee or hot chocolate or glass of milk. Best served with some jam or/and cream/Greek yoghurt.
- Sweet potato & oat breakfast cookies– These sweet potato & oat breakfast cookies are high-energy and will put you in the right frame of mind for even the most hectic day. Healthy & guilt free! They are very easy to make, delicious and great to have on hand for an on-the-go breakfast. You can actually make them the previous night!
- Best fluffy whole lemon loaf (sugar free,df)– This recipe is a true definition of a fluffy, moist lemon cake with an easy lemon glaze. It’s indeed delicious and irresistible. It is also vegetarian, dairy free and sugar free. You can have it for breakfast with a warm cup of tea, coffee, milk or even as is. You can enjoy a slice also as dessert or snack. Depending on the sweetener of choice, it can be sugar free thus guilt free.
- Easy cinnamon & raisin granola– This easy cinnamon & raisin granola is such a quick prep ahead type of breakfast loaded with pumpkin seeds which are great antioxidants and rich in fiber, magnesium and other health benefits.
- Whole Wheat Raisins Bread (with instant yeast)– Making bread is normally very therapeutic and easy. Besides, you can decide what you want in it. I have in the past posted other bread recipes in this blog and most of you who follow me on Instagram have tried them and loved them. This time round am sharing a whole wheat bread filled with raisins since am all about quality healthy ingredients in our day today cooking and baking.
Strawberry & peanut butter chocolate chip baked “pancake”
Ingredients
- 2 tbsp strawberry jam
- 2 tbsp peanut butter
- Cooking oil for brushing the baking tray
- 250 g all purpose flour
- 1 tsp baking powder
- ½ tsp sea salt
- 3 tbsp granulated sweetener of choice*
- 3 tbsp chocolate chips
- 170 ml 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, sugar and chocolate chips then 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 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.
Notes
My choice of sweetener was monk fruit sweetener since it has zero calories, no carbs and 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.
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