Blueberry Baked Pancake

Remember back when I said, "I hate pancakes?" I love them now. We probably eat them at least once a week. Always from scratch. That is the difference. You give me Krusteez or Bisquick and I say, "No way." Especially because I can't have those anyway due to dry milk and egg powder etc. However, from scratch pancakes, especially when I throw a little sourdough in there are SO GOOD. I love 'em.

Anyway, when my husband decided to go completely plant-based (which didn't last btw) I researched how to make plant-based German Pancakes. (I have never liked them. Too eggy. But they are a family tradition for holidays etc. in his family.) It isn't possible. Or at least I haven't found it yet. But I did find vegan Dutch Babies, which are like a big baked pancake.

So, baked pancakes have become a Sunday morning staple in our home. They are so good. They are like a combo of the consistency of a pancake and bread. The bottom and sides are crunch and the top is soft because you preheat a cast iron pan in the oven so the batter immediately starts to cook when you pour it in. You cut a big ol' hunk like a piece of pie. So good. So so good. And they are easy.

Preheat oven with pan inside

Make batter

Bake 20 minutes

Eat

Seriously, so easy and delicious.

Ingredients

2 c flour

1 (scant) scoop vanilla protein powder (optional)

1 T baking powder

1/2 tsp salt

1/4 tsp cinnamon

1/2 c sourdough starter (optional)

2 c water or plant-based milk

1 tsp vanilla

1 banana, mashed

2 T maple syrup

1 c blueberries

Directions

1. Preheat oven to 425 degrees F. Place a large cast iron skillet in the oven to preheat.

2. In a large bowl, mash the banana. Add sourdough starter, 1.5 c water/milk, vanilla, and syrup and stir to combine.

3. Add flour, protein powder (if you are using it), baking powder, salt, and cinnamon. Stir to combine.

**If it is still too thick, add the remaining 1/2 c water/milk. You want it to be the consistency of medium thickness pancake batter. It will spread, but isn't runny.**

4. Fold in blueberries.

5. Once oven in preheated, removed skillet and grease with a little oil of your choice. I used coconut oil. Pour in the batter and bake 20 minutes.

6. ENJOY