Oven Baked Pancake with Caramelized Bananas
As you know if you have been reading my recipes, I LOVE breakfast foods.
For school days, we eat a variation of oatmeal just about everyday. And while we love our oatmeal, I live for leisurely Saturday mornings when I have time to play in the kitchen.
However, on this particular Saturday morning, I was in a rush as my son had a football game.
I had been dreaming of tender pancakes topped with caramelized bananas–dosen’t that just sound heavenly?!
But I knew that I had no time to make myself presentable and stand over the stove flipping pancakes.
That is when an idea came to me–what about an oven pancake? Not a “Dutch Baby,” but a more tender, cake like pancake that could bake while I gathered up the troops and put my game face on. AKA: make-up.
Well, what do you know it worked!
I simply threw my batter into a blender to save time in mixing dry ingredients from wet ingredients and threw into a cast iron skillet with some coconut oil and while it was baking, I had a few bananas sauteing.
While my pancake was in the oven, I first laid out clothes for the kids and threw some clothes on myself.
Then, I had melted a small amount of coconut oil over low heat and then added maple syrup and a dash of salt and cinnamon. And I let it sit over low heat while I did a 5 minute make-over to myself. Hey it was just a football game, I just needed a few dabs of concealer and a touch of gloss and mascara.
Once I was made up, I sliced a few bananas into the bubbly oil and tossed. I then filled the water bottles for the game and gathered a few snacks and gathered the troops for breakfast.
And just look at what we sat down to:
My dream came true. I had my tender pancakes with caramelized bananas.
- 3 tablespoons coconut oil, divided
- ½ cup whole wheat
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 bananas, sliced
- ½ tsp cinnamon
- ¼ cup maple syrup
- Preheat your oven 400.
- Put 2 tablespoons in an 10 inch oven safe skillet, and stick into the oven.
- Place wheat, eggs, vanilla, almond milk, salt, and baking powder and blend into smooth.
- Remove the skillet from oven and pour batter into skillet. Return to oven for 25 minutes (or until toothpick comes out clean.)
- Meanwhile, melt the remaining tablespoon of coconut oil in skillet over low heat. Add the cinnamon, maple syrup and a dash of salt into the skillet and allow to get nice and bubbly--about 5-7 minutes.
- Add the sliced bananas and toss gently. Cook for 2-4 minutes longer, depending on how soft you like your bananas.
- Serve bananas with pancake and additional syrup if desired.