This is an ingenious way to cook pancakes when you can't face any flipping (or don't want to waste those first few 'practise' pancakes!).
This traybake can be topped with any seasonal fruits you like, or even chocolate chips, nuts or seeds. You can even make two batches with different toppings, or top them like a pizza, with everyone picking a section to top with a tasty combination of their choice. Consider this your new super-adaptable, crowd-pleasing, go-to brunch offering!
1 cup plant-based milk
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
1 cup all-purpose flour
1 tbsp baking powder
2 tbsp caster sugar
Pinch of cinnamon
Pinch of salt
For the topping
2 white- or orange-fleshed peaches, sliced
½ cup raspberries
1 tbsp coarse brown sugar
¼ cup flaked almonds (optional)
Vegan yogurt of your choice
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.