Paleo Pan Pancake

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This easy recipe was inspired by Nadiya Hussain’s tray bake recipe on her new Netflix show! I just loved her in The Great British Baking Show and her personal colorful kitchen is my all-time dream kitchen, haha!

What I love most about this recipe I’ve adapted, is that it’s super easy to make during the quarantined week for the family. I don’t have to babysit each pancake on the stove and can just pop it in the oven and it will be ready in 10 or so minutes. It’s also satisfying and made with good-for-you Paleo ingredients. Not to mention, I can store the leftover pancake squares for breakfast the next morning.

Ingredients:

  • Paleo Pancake Mix (Bob’s Red Mill- Paleo Pancake & Waffle Mix, Preferred)

  • 4 Eggs & 1/2 Cup of Water

    (Per Bob’s Red Mill Paleo Pancake & Waffle Mix Ingredients Directions. If using another brand, please check for your brand’s specific ingredients.)

  • 1/4 Cup of Cashew Butter

  • Handful of Raspberries

  • Organic Maple Syrup

  • Coconut Oil

  • Sheet Pan or 8” Glass or Metal Dish

Yields: 6 -12 Servings
Prep Time:  5 Mins
Bake Time: 10-20 Mins

Directions:

  1. Preheat your oven to 350 degrees. Then, grease your sheet pan or baking dish generously with coconut oil.


  2. In a bowl, follow the ingredients and directions of your Paleo Pancake Mix to make enough for 8-12 servings.
    (I used the Bob’s Red Mill Brand because I love the lightness and flavor from this brand. I read the instructions which asked to use the eggs and water to make 12 servings.)

  3. Mix your pancake mixture and pour into your greased metal sheet tray or dish and spread evenly.

  4. In a microwave-safe bowl or over the stove, slightly heat the cashew butter, just enough to loosen up. About 15-30 seconds.

  5. Add the dollops of cashew butter spaced evenly around your tray or dish. With the back of your spoon or a skewer, swirl the dollops to create a marbled effect.


  6. Add fresh raspberries evenly around your tray or dish, keeping in mind, that when you cut the pancake in squares, each person would essentially have a raspberry.

  7. Bake your sheet or pan in the oven for 10-20 mins. As soon as your pan pancake looks shiny and not wet/wobbly, you’re ready!

  8. Remove from the oven and cut into even squares. Enjoy with organic maple syrup!


 
 
PaleoJackie HaydenPaleo, breakfast