Fruit-Infused Baked Pancakes

A delightful and easy-to-make breakfast treat for kids and adults alike!

Ingredients

2	Bob Redmill’s waffle mix for an 8×10” or a 10×13” cookie sheet
1	peach, nectarine, or other fruit, sliced
1	banana, sliced
2	tablespoons banana, mashed
2	tablespoons coconut oil (or butter), melted, plus more to grease the pan (I suggest a reduced amount of oil than called for by Bob Redmill’s, with part smashed banana as a replacement)
4	eggs
1 ½	milk of your choice (almond milk is also suitable)

Instructions

• 1. Begin by preheating the oven to 350 degrees.
  2. Prepare a 10×13” or similar-sized cookie sheet by greasing it with a light coat of coconut oil or butter using a paper towel.
  3. Arrange the sliced bananas and nectarines neatly on the greased sheet. Feel free to use a mix of fruits for added flavor variety. (I recommend trying a blend of both for a delicious outcome)
  4. In a mixing bowl, combine 2 cups of Bob Redmill’s waffle mix with 2 tablespoons of mashed bananas, 2 tablespoons of melted coconut oil (or butter), 4 eggs, and milk to create a smooth batter.
  5. Pour the prepared batter over the arranged fruits on the sheet.
  6. Bake in the preheated oven for approximately 20 minutes. Ensure not to overbake to preserve the pancakes' moisture.
  7. Once baked, allow the pancakes to cool. Using a butter knife, gently release the edges of the pancakes and slice them into rectangles.
  8. Serve your beautifully baked pancakes fresh or store them for enjoying later!

Jul 18, 2024