Oven Baked Pancake Bars Recipe

Katherine Kyle

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Prep Time 45

Servings: 4 servings

2 Cups Rolled/Porridge Oats
1 Cup of water or non dairy milk free from additives, fillers and sugars. I like this brand but I prefer to make my own
1 medium banana
2 tablespoons ground flaxseeds use whole if you have a high speed blender
1 tablespoon of maple syrup or date syrup
½ teaspoon sea salt
1 ½ teaspoons baking powder
1 teaspoon vanilla extract or ½ teaspoon raw vanilla powder – yum!
½ teaspoon cinnamon powder optional (this is my favourite cinnamon powder)
Coconut oil or avocado oil for greasing the molds or use olive oil if that’s all you have

Pre-heat the oven to 200C/400F
Add a small amount of coconut oil (about 1 teaspoon) to the mold and put it in the oven for a few minutes until it’s melted.
Remove the mold from the oven and spread the oil all over the inside of the molds to grease them. You can use a silicone brush like this to spread out the oil. If you use avocado oil you don’t have to melt this first as it’s already liquid.
Add all of the ingredients (apart from the oil) to a blender and blend for about half a minute slowly until mixed together
Pour the pancake batter into the molds. Leave a small gap at the top of the tray so that the pancakes can rise and won’t over spill.
Bake for 20-30 minutes until the mixture is set and has started to turn brown.
Remove the pancakes and serve with fruit and your favourite pancake sauce. Click here to get my pancake sauce recipe.