Non-flip baked pancakes | Recipe | Natalie Penny

Name: Non-flip baked pancakes | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; 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.; 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.; 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.; 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.; Drizzle with maple syrup, your yogurt of choice, and some extra flaked almonds, if you like.

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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…

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Ingredients

Ingredients
Instructions
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.
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.
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.
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.
Drizzle with maple syrup, your yogurt of choice, and some extra flaked almonds, if you like.