Baked Wild Blueberry Pancake

This baked pancake is a fun and tasty way to get more wild blueberries into your diet. Best of all, you don’t have to stand at the stove making pancakes; you just pour the batter into a baking dish and let the oven do the work!

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Baked Wild Blueberry Pancake

Ingredients:

• 1 ¾ cups chickpea flour
• 1 cup coconut milk or unsweetened almond milk
• 1 cup water
• 2 tsps aluminum-free baking powder
• ⅓ cup + 2 tbsps pure maple syrup, plus more to serve
• 1 tbsp freshly squeezed lemon juice
• 2 tsps alcohol-free vanilla extract or 1 tsp pure vanilla powder
• ½ tsp ground cardamom
• 1 ½ cups wild blueberries

Directions:

Preheat the oven to 400°F/200°C.

Combine the chickpea flour, coconut or almond milk, water, baking powder, maple syrup, lemon juice, vanilla, and cardamom in a blender. Blend until smooth, 1 to 2 minutes.

Pour into a 10-inch ceramic baking dish or equivalent. Sprinkle the wild blueberries evenly on top.

Bake for 35 to 45 minutes until browned. Cool for at least 20 minutes.

Drizzle a bit more maple syrup on top. Slice and serve.

Serves 6-8

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Categories: Grain Free, Breakfast, Pancakes, Breakfast Bake, Baking, Holiday, Celebrations, Kid Friendly

This item posted: 09-Jan-2023