Strawberry Baked Pancakes

A simple, one-dish, baked pancake recipe that’ll feed the whole family in the morning, while putting a smile on their faces!

Ingredients:

Dry:

• 2 cups ground oats

• 1 tbsp baking powder

• 1/2 cup raw pecans or nut of choice, chopped

Wet:

• ¼ cup Stevia maple syrup

• Zest of 1 fresh lemon

• 1 tsp vanilla extract

• 1-1/2 cups coconut milk

• 2 large eggs, room temp

• ¼ cup melted ghee, grass-fed butter or unrefined coconut oil

Add in:

• 1 cup thinly sliced, fresh strawberries

Optional toppings:

• Whipped coconut cream

• Coconut yogurt

• Fresh strawberries

• Pure maple syrup or raw honey, to drizzle

Instructions:

1. Preheat your oven to 375 degrees F.

2. Lightly grease a 9 x 13-inch rimmed, sheet pan or baking dish with unrefined coconut oil, ghee or grass-fed butter.

3. In a large bowl, whisk all dry ingredients together well.

4. In a second bowl, whisk to combine all wet ingredients.

5. Pour wet ingredients over the dry ingredients and stir together until smooth.

6. Transfer this batter into your prepared sheet pan using a spatula, then top evenly with your fresh strawberry slices.

7. Allow batter to rest for a few minutes (this helps it turn out fluffy).

8. Bake in your preheated oven until the center is fully set, 10-12 minutes.

9. Allow the pancakes to slightly cool before slicing into 6-8 squares.

10. Serve with cream, or a dollop of yogurt, and additional fresh strawberries.

11. Refrigerate for up to 4 days.