Quick And Easy "Paleo" Oven Pancake

I found a recipe for an oven pancake on Pinterest the other day and decided to convert it. In the conversion process I also added some vanilla and cinnamon to it and the end result was something we all loved! It reminds me of Overnight French Toast in our pre-paleo days. This is so quick and so easy, and really tasty, and if you know me at all you know I love that combination (quick, easy and tasty)!

This recipe will yield one 13-by-9-inch baking pan full of buttery, brunchy goodness. It’s a generous 4 servings, although I’ve been known to consume almost half a pan all by myself. Or if you served it with potatoes or sausage or bacon, you could probably stretch it to 6 (though don’t be surprised when it disappears before your very eyes).

Towering mountains of buttery, eggy goodness make this easy-to-prepare brunch recipe a treat indeed. 1. Combine milk, flour, eggs, vanilla, and salt in a blender and mix on low speed until smooth (you can also mix by hand with a whisk until mostly smooth, a few small lumps may remain but that’s ok). 2. Spray a 13×9 inch baking pan with cooking spray.

Position oven rack in bottom 1/3 of oven and preheat to 450 degrees F. When oven is almost preheated, place butter in prepared baking pan and place in oven until butter is hot and sizzling. Carefully pour the batter into the hot pan (one reason I love making the batter in the blender: easy pouring. 3. Bake for 25 minutes, or until golden brown and fluffy. 4. Slice and serve hot with maple syrup and powdered sugar. Did you make this recipe, Let us know what you think!

Closer to an omelette than a traditional pancake, this recipe is incredibly simple to make. While kimchi pancakes are traditionally eaten as a starter or snack, you could also serve them as a light lunch or a spicy and savoury breakfast dish. 1. Heat two small frying pans on a high heat.

Add 1 tsp of oil to a pan then add the garlic and mushrooms. Fry for 2 minutes until they take on some colour, then season with a little soy sauce and set to one side. 2. Add the remaining oil to the other pan. Add the spring onions (scallions) and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2-3 minutes. Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.

Pancake mix is perfect for a quick breakfast, of course, but you can use it for so much more than just pancakes. If you have pancake mix sitting in your cabinet, you'll always be ready to whip up something tasty in no time. And, if you're feeling extra adventurous, you can even throw together your own homemade pancake mix!

Whether your pancake mix is homemade or store-bought, you need to have it on hand. Because it's awesome. And you can make all of these fabulous recipes. Dip your apples in pancake mix and throw them in a pan for a really delicious breakfast or dessert. Get the recipe from Taste and Tell.

Scared to make crepes, Have no fear, pancake mix is here. Get the recipe from Tried and Tasty. Get out your food colors to turn your run-of-the-mill pancake mix into something really, really cute. Get the recipe from Momdot. Pancake-mix pizza. Just go with it. Get the recipe from Yummy Healthy Easy.

Whip up a quick batch of chocolate chip cookies with your pancake mix! Get the recipe from Yummy Healthy Easy. This is a great basic recipe for homemade pancake mix. In just minutes, you can whisk it together for deliciousness ready at a moment's notice. Get the recipe from Taste and Tell.

Share this post