Blueberry cherry pecan oven cakes are a wonderful vegan breakfast treat, or for any other time of day. This recipe will make 4 to 6 oven cakes (no-fry pancakes) with about 10-15 minutes of preparation time and about 20 to 25 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.
Blueberry Cherry Pecan Oven Cakes Ingredients:
Blueberry Cherry Pecan Oven Cakes Cooking Utensils:
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 container place the bananas, pitted dates, and just enough apple juice or water to facilitate blending into a smooth, thick liquid. Cover the container and run the blender at high speed until the contents are 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 to form 6-9 equal sized oven cakes. Add pitted cherry halves (cut side down) on top of the oven cakes, and add pecans to complete the top garnish.
Place the baking sheet in the oven and bake for approximately 20 to 25 minutes or until the oven cakes are firm (the texture of a fried pancake). Do not over bake.
The juice blueberries provides a natural syrup; however, you can add any syrup you desire.
Serve and Enjoy!
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