Protein pancake bake with berries is the perfect make-ahead breakfast for your weekly food prep. Made with real food this pancake bake is moist, fluffy and sweet thanks to the use of coconut flour!
This month’s recipe redux theme was first cooking recollections:
Stir up some of your earliest culinary recollections. Did you stand at your grandmother’s elbow to learn to cook? Or did you learn by stumbling through a cookbook by yourself? Share a healthy recipe and the accompanying story about one of your first cooking memories.
My first thought was immediately family beach trips. Growing up, my family and I went to the beach every summer for a week, all staying in one large house together. While my family still goes to the beach together every summer, I sadly cannot go because I can’t take that much time off from work. I hope one day to be able to start going again, but for now the memories remain vivid in my mind!
Those beach memories always bring up a few specific food memories. For starters, eating buckets of crabs with my family. So, so much crab. Also, doughnuts. My great aunt always brings doughnuts when she comes to visit. Lastly, watching my grandfather make blueberry pancakes.
This protein pancake bake with berries is a throw back to those delicious blueberry pancakes my grandfather always made during our family beach trips, but with changes that suit my food philosophies and need for cooking ahead of time.
Today’s recipe is made with some of my favorite ingredients you will always find in my house. Coconut flour, eggs, almond milk, berries, flax meal, maple syrup. I also prefer to bake these pancakes, making four servings at a time. With a busy schedule, making pancakes from scratch is not realistic. This pancake bake is a common item in my weekly food prep.
The coconut flour is a must-use in today’s recipe. I don’t think you can substitute any other flour. It makes the pancake bake super moist and fluffy, and lends a slightly sweet taste allowing the recipe to contain a minimal amount of added (natural) sugar. I used frozen berries in today’s recipe since they are not currently in season in Florida.
- ¾ cup coconut flour
- ½ cup rolled oats
- 3 Tablespoons of ground flax
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 4 eggs
- 4 egg whites
- 1 ½ cups unsweetened vanilla coconut or almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (or honey)
- 1 cup of berries (I used strawberries today, but have used blueberries and mixed berries as well)
- Preheat the oven to 325 degrees.
- In a large mixing bowl, mix together all dry ingredients- coconut flour through baking powder.
- In a medium mixing bowl, mix together all wet ingredients- eggs through maple syrup.
- Slowly incorporate the wet ingredients into the dry ingredients, stirring until thoroughly combined. Add berries and fold into the mixture.
- Pour the mixture into an oil-coated (I use TJ’s coconut oil spray) 8*13 glass cookware, and cook for approximately 30 minutes, turning halfway through (at 15 minutes ) to ensure even cooking.
- Divide into four servings and there’s your breakfast for the week! Stores well in the fridge and freezer.
I ALWAYS add toppings to my pancakes. While my beach trip blueberry pancakes were topped with butter and pancake syrup, I prefer these days to top my pancakes with nut butter and pure maple syrup. Other favorite toppings include coconut butter, Greek yogurt or fruit.
Ditch the Diets E-Book
Receive my free e-book on how to ditch the diets and find food freedom!