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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 9x12 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.