We are getting closer to Easter and some vacation, and thats a great time to try out new breakfast ideas and especially more luxurious breakfast ideas. Because if there’s one thing I love, it’s eating nice breakfasts during my vacations. I love taking that extra time to make waffles, pancakes and… oven baked pancakes too! The last mentioned is exactly what I want to talk about today, because if you haven’t ever tasted oven baked pancake I’m seriously recommending you to keep on reading and making this recipe. I made this recipe for the first time ever to my hubby just a few days ago. He had never tasted baked pancake before, while me on the other hand have eaten it since I was a kid (my mom used to make this recipe for me and my sis because it’s delicious, simple to make and is cheap food). My hubby absolutely fell in love with this recipe. No joke. It’s not often I get him super hooked (he really likes all kinds of food) but after seeing him tasting and eating this oven baked pancake, it was different.

I’m not going to keep on talking about my hubby’s reaction to this delicious dairy-fry oven baked pancake anymore, just do it!

Oven Baked Pancake had endless of variations

It’s actually true. I know I said that you eat this for breakfast but the reality is that you can pretty much eat this oven baked pancake for whatever meal you want. Obviously, it’s a bit “more” meant to be for breakfast or brunch, but don’t get surprised if you see people eating this for lunch, dinner, snack or dessert too. What “decides” whether or not it’s for instance a breakfast or a dessert, is I’d say the toppings. You can have both sweet, savory, salty or sour toppings to an oven baked pancake. Mine however are always the sweet toppings (like it is for “ordinary” pancakes too).

THIS RECIPE IS:

• Dairy-free

• Protein rich

• Very simple to make

• “Cheap” food

• Perfect for both kids and adults

• Can be eaten for breakfast, brunch, lunch, dessert or dinner depending on what topping you serve it with

Dairy-free Oven Baked Pancake

Approx 4 servings

INGREDIENTS:

3 dl plain, wheat flour

1 tsp sugar

0.5 tsp salt

5.5 dl (550 ml) barista oat milk*

3 eggs

Dairy-free butter

HOW TO MAKE:

• Heat oven to 225 degrees C (435 F). Butter an oven pan approx 20x30 cm in diameter.

• Combine the flour, sugar and salt in a bowl.

• Add half of the milk and whip to a completely creamy and lump free texture.

• Add the rest of the milk and the eggs, a little bit at a time, and whip to a lump free texture.

• If you have time, preferably let the batter rise for approx 10’ before baking in the oven.

• Pour the batter into the pre-buttered oven pan and bake in the oven for approx 40’.

• Let it rest in the pan for another 5’ after taking it out from the oven, before serving.