Healthy Baked Pancakes
You can make the pancakes plain with just the ingredients above, but I like to go the extra mile. These pancakes are so good if you add in mango and kale. I've also tried them with acorn squash, with mixed berries, and with banana. You can't go wrong!
Today, I'll let you in on how I make them with mango and kale. I used frozen mango and frozen kale, but you can just as easily make the pancakes with fresh fruits and veggies!
First, mix all your dry ingredients. I'm super simple, and just use a fork. Nice and easy.
Next, measure your cup of milk and mix it with the kale and mango. (My kale and mango was already chopped because I used frozen, If yours is fresh, you will have to wash/peel/chop everything before this step.) I like to use an immersion blender because it's easy and quick, but you could use any blender for this part.
Then, beat the egg. Once that's done, add in the vanilla and your kale/mango/milk mixture.
Almost done! Now, it's time to mix together your wet and dry ingredients.
Make sure your pan is buttered really well, even the sides of the pan. Then, pour your batter into the pan. You may need to spread it around a little with a rubber scraper or spatula to even it out.
Pop it in the oven at 425 degrees F for 18 minutes, and then you're done! I like to cut mine with a spatula and remove them from the pan almost immediately. They like to stick to the pan so make sure to really get your spatula underneath so you don't lose the bottom half of the pancake.
Enjoy! They are good on their own or with syrup or your favorite pancake topping. Full disclosure: I usually make these for my toddler, but they are so good I always sneak a few for myself!
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I’m Rachel, an art teacher by day and a freelance artist and pretend chef by night. You can find my art locally and online, and my cooking adventures in my blog and on Facebook.