Pancake Bake

July 8, 2021

Although I love crêpes, I don’t always feel like flipping it one by one.

Mainly because, as a mom of 2 small kids, tantrums happen quite often around here. So I came up with this pancake bake. It’s very quick to whip together and there is plenty of time to hugs the kiddos while it bakes.

Pancake Bake

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 22 minutes
Servings 24 Pieces
Calories 138kcal


  • 1 Blender


Pancake Dough

  • 1 Cup  unsweetened almond milk
  • 4 Whole Eggs *substitute 2 flax eggs- see note
  • 2 Bananas
  • 2 tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • ½ tsp Salt
  • 3 Cup Quick Oat *See note

Toppings (Optional)

  • ½ Cup Melted Natural Peanut Butter
  • ½ Cup Dark Chocolate Chips


  • Preheat the oven to 400°F
  • Add all the ingredients for the dough to the blender. Blend until smooth and well mixed.
  • Add the dough in a parchment lined rectangular 9×12 inch cake pan. Spread evenly.
  • **If you are adding toppings, add them now.** – Melt the peanut butter (about 30 sec. in the microwave) and add on top of the pancake mixture in a back and forth movement (it will look like zig zags or waves) – Spread the chocolate chips on top
  • Bake for 25 minutes
  • Remove from the oven and serve immediately or let it cool off and serve cold- both ways are good! Additional toppings of your choice can be added on top.


* To make one flax egg:  mix 1 tbsp of flax meal with 3 tbsps of water. Let it rest for 2 minutes for it to become a gel-like substance.
*Add the oat last to the blender for it to mix easily.