½cupcooking oil - coconut oil, avocado oil, olive oil etc.
Sliced berries for toppings
Instructions
Preheat oven to 425°F. Spray a baking sheet with non stick cooking spray and set aside.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a small bowl, beat the two eggs with a fork. Stir in milk, and cooking oil.
Pour wet ingredients into dry ingredients and mix. The batter will be thick.
Use a spatula to scoop the batter onto the baking sheet.
Spread the batter out gently with a spatula.
Add sliced berries (fresh or frozen) and any other toppings you want.
Place in oven and bake for 20-25 minutes or until edges begin to turn a golden brown and inside is fully cooked when poked with a toothpick.
Let cool and slice into serving sizes with a knife. Serve immediately or store in a an airtight container in the fridge or freezer for later.
Recipe Notes:
Use any toppings you'd like: fresh or frozen fruit, bananas, seeds, nuts, dried fruit, cinnamon, nut or seed butter, nutella, chocolate chips etc.
To Freeze: After baking and cutting into squares, let the pancakes cool completely. Wrap each one individually in plastic wrap or parchment paper, then place all of them into one large freezer bag. Store in the freezer for up to 3 months.
To Reheat: Remove plastic wrap from the pancake, then wrap in a paper towel. Place in microwave for 30 seconds or until heated through.