Breakfast, Sweet

Non-flip baked pancakes

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

Dry ingredients

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)

Maple syrup

Vegan yogurt of your choice


  1. Preheat the oven to 220°C/fan 200°C/Gas 7, and lightly grease a 10x14in baking tray. Place the tray in the oven to heat up.
  2. Add the plant-based milk and apple cider vinegar or lemon juice to a bowl, and set aside to allow the acid to slightly thicken and curdle the milk. After a few minutes, mix in the vanilla.
  3. Place all the dry ingredients into a bowl and mix together, then slowly add the wet ingredients and whisk together. Leave the mix to stand for at least five minutes.
  4. When the oven's heated up, remove the hot tray and gently pour in the batter, to cover the tray evenly. Arrange the peach slices and raspberries on top, and scatter over the brown sugar and flaked almonds, if using.
  5. Bake for 6-10 minutes, or until the batter has puffed up and is lightly golden. Check the batter has cooked through, then remove from the oven and cut into 8-12 squares.
  6. Drizzle with maple syrup, your yogurt of choice, and some extra flaked almonds, if you like.

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