Apricot Blueberry Oven Cakes (no-fry Pancakes)

Apricot blueberry oven cakes are a wonderful vegan breakfast treat, or for anytime. This recipe will make 4 oven cakes (no-fry pancakes) with about 10-15 minutes of preparation time and about 10-12 minutes of baking time in a microwave oven or 25-30 minutes baking time in a conventional oven. Leftovers can be stored in a covered container in the refrigerator for a few days and warmed in the microwave when ready to eat.

Apricot Blueberry Oven Cakes (no-fry Pancakes)

Apricot Blueberry Oven Cakes (no-fry Pancakes)

Apricot Blueberry Oven Cakes (no-fry Pancakes) Ingredients:

2/3 cup Whole Wheat or Spelt Flour
1/3 cup Rolled Oats (quick)
2 Bananas
4 Pitted Dates
1 tsp. Baking powder
Apple Juice or Water
1/2 pint Blueberries, frozen
6-8 Apricots

Apricot Blueberry Oven Cakes (no-fry Pancakes) Cooking Utensils:

Baking Pan, Glass
Baking Pan Stainless Steel
Bowls, Stainless Steel Mixing
Knives, Inexpensive Utility

Large Cooking Spoons
Measuring Cup, Liquid
Measuring Cups, Dry
Measuring Spoons
Vita-Mix

Apricot Blueberry Oven Cakes (no-fry Pancakes) Preparation:

If using a conventional oven, preheat the oven to 350 degrees F. In a mixing bowl place the spelt or whole wheat flour and the quick rolled oats. Add the baking powder and mix well.

In a high speed blender place the bananas, pitted dates, and just enough apple juice or water to facilitate blending into a smooth, thick liquid. Cover the blender and run it at high speed until smooth.

Add the frozen blueberries to the flour mixture in the bowl. We use frozen blueberries to prevent premature bursting while baking, and suggest washing and freezing the blueberries the day before use, if not already frozen. Mix well.

Add the liquid contents of the blender to the flour mixture. Wash down the blender container with a little apple juice or water and add as necessary to the flour mixture. Mix until the batter is smooth but slightly stiff, adding apple juice or water as necessary.

Spoon the batter onto a non-stick or lightly oiled baking sheet or individual microwaveable plates to form 4 equal sized oven cakes. Add apricot halves and/or quarters (cut side down) on top of the oven cakes. Place the baking sheet in the oven and bake for approximately 25-30 minutes or until the oven cakes are firm (the texture of a fried pancake). If baking in a microwave oven, place a single plate in the microwave oven and bake on high for 2-1/2 to 3 minutes. Do not over bake.

The juice from the apricots and blueberries provides a natural syrup.

Serve and Enjoy!

, , , , , , ,

No comments yet.

Leave a Reply

fourteen − eleven =

This site uses Akismet to reduce spam. Learn how your comment data is processed.