Baked Pancakes 3 Ways

Serves 1
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Directions

  1. 1Mix all ingredients for the base batter.
  2. 2Mix all ingredients for the base batter.
  3. 3Mix all ingredients for the base batter.
  4. 4Add 1 tsp cinnamon to batter.
  5. 5Add 1 tsp cinnamon to batter.
  6. 6Add 1 tsp cinnamon to batter.
  7. 7Mix brown sugar, cinnamon, batter and melted butter.
  8. 8Mix brown sugar, cinnamon, batter and melted butter.
  9. 9Mix brown sugar, cinnamon, batter and melted butter.
  10. 10Swirl cinnamon mixture into batter using a piping bag.
  11. 11Swirl cinnamon mixture into batter using a piping bag.
  12. 12Swirl cinnamon mixture into batter using a piping bag.
  13. 13Put the pancake into the oven.
  14. 14Put the pancake into the oven.
  15. 15Put the pancake into the oven.
  16. 16Drizzle icing over the pancake.
  17. 17Drizzle icing over the pancake.
  18. 18Drizzle icing over the pancake.
  19. 19Add raspberries into the batter.
  20. 20Add raspberries into the batter.
  21. 21Add raspberries into the batter.
  22. 22Put the pancake into the oven.
  23. 23Put the pancake into the oven.
  24. 24Put the pancake into the oven.
  25. 25Drizzle Biscoff on top of pancake once baked
  26. 26Drizzle Biscoff on top of pancake once baked
  27. 27Drizzle Biscoff on top of pancake once baked
  28. 28Soak and mash the pitted date.
  29. 29Soak and mash the pitted date.
  30. 30Soak and mash the pitted date.
  31. 31Mix flour with the batter.
  32. 32Mix flour with the batter.
  33. 33Mix flour with the batter.
  34. 34Put the pancake into the oven.
  35. 35Put the pancake into the oven.
  36. 36Put the pancake into the oven.
  37. 37Mix sugar-free maple syrup with biscoff.
  38. 38Mix sugar-free maple syrup with biscoff.
  39. 39Mix sugar-free maple syrup with biscoff.
  40. 40Drizzle the mixture on top of the pancake.
  41. 41Drizzle the mixture on top of the pancake.
  42. 42Drizzle the mixture on top of the pancake.

Ingredients

  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g all-purpose flour
  • 40 g oat flour
  • 40 g oat flour
  • 40 g oat flour
  • 50 g Greek yogurt
  • 50 g Greek yogurt
  • 50 g Greek yogurt
  • 100 ml almond milk
  • 100 ml almond milk
  • 100 ml almond milk
  • 25 g protein powder
  • 25 g protein powder
  • 25 g protein powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 pitted date
  • 1 pitted date
  • 1 pitted date
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 0.25 tsp cinnamon
  • 5 g Biscoff
  • 5 g Biscoff
  • 5 g Biscoff
  • 5 g Biscoff
  • 5 g Biscoff
  • 5 g Biscoff
  • 10 ml sugar-free maple syrup
  • 10 ml sugar-free maple syrup
  • 10 ml sugar-free maple syrup
  • 60 g frozen raspberries
  • 60 g frozen raspberries
  • 60 g frozen raspberries
  • 5 g Biscoff
  • 5 g Biscoff
  • 5 g Biscoff
  • 10 g melted Biscoff
  • 10 g melted Biscoff
  • 10 g melted Biscoff
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp batter
  • 1 tsp batter
  • 1 tsp batter
  • 5 g melted butter
  • 5 g melted butter
  • 5 g melted butter
  • 10 g icing sugar
  • 10 g icing sugar
  • 10 g icing sugar
  • 5 g lite cream cheese
  • 5 g lite cream cheese
  • 5 g lite cream cheese
  • 5 ml almond milk
  • 5 ml almond milk
  • 5 ml almond milk

Equipment

bowlsspoonspiping bagoven

Tips

  • Bake at 180°C (350°F) for 20–25 mins.