This is a ridiculously simple and easy recipe that is sturdier than an average pancake yet still has the same sweet and fluffy factor I was craving. It's absolutely perfect to pick up with your hands and has won many a topping tests. Perfect for when you want both pancakes and pizza!
Baked Pancake Breakfast Pizza [Vegan, Sugar Free, Gluten Free Option]
Serves
1
Cooking Time
25
Ingredients
- 1/3 cup light buckwheat flour
- 1/4 cup quinoa, spelt or whole wheat flour (if not gluten free)
- 2 tablespoons unsweetened applesauce or mashed banana
- 1/2 cup unsweetened almond milk
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Toppings:
- 2 tablespoons dairy-free cream cheese
- 1/4 cup coconut yogurt
- Sliced bananas and strawberries or any fruit of choice
Preparation
- Preheat oven to 350°F.
- Stir together all ingredients until there are no lumps. Batter should be thick but pourable.
- Lightly grease a small baking or pizza pan. Pour batter onto pan and shape into a circle.
- Bake for 25 minutes.
- While baking, whisk together your yogurt and cream cheese and slice your fruit.
- Remove pancake from the oven. Flip pancake gently out on to a plate. Spread with frosting and fruit of choice. Cut into triangles and eat!
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Strawberry
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About The Author
Cora Matheson
See My Recipes Delicious, nutrient-dense recipes that are easy enough for all to enjoy. My Little Tablespoon is the blog for you!
Cora is an actor, blogger and all around soul-searcher from Toronto, Canada. Having struggled with an eating disorder, she shares her journey through recovery as she strives to live a life of health, compassion, and balance. She loves to promote health in all forms, including delicious, nutrient dense recipes easy enough for all to enjoy. When not acting, she can be seen snuggled up in a coffee shop, sipping a steamy latte and devouring a massive sweet muffin.
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