Soft and practical pancake cake: the batter is that of pancakes enriched with Greek yogurt and oat flour. Ideal for the whole family's breakfast or for preparing portions for the week. Baked in a rectangular dish (15x25 cm).
Preheat the oven to 180°C in static mode and prepare a 15x25 cm baking pan by lining it with parchment paper or lightly buttering it.
In a bowl, beat the eggs with sugar or erythritol until a smooth mixture is obtained.
Add the Greek yogurt and stir, then incorporate the coconut or seed oil and the milk while continuing to mix.
Sift together the flour (half oat and half 00) and the baking powder, then combine the dry ingredients with the liquid mixture, stirring until a smooth batter is formed.
Pour the batter into the prepared pan and distribute the fresh blueberries on top as desired.
Bake in static oven for 30-35 minutes: use a toothpick to check for doneness (the toothpick should come out clean or with a few moist crumbs).
Remove from the oven and let cool slightly. Serve in slices with peanut butter if desired.
15x25 cm baking pan
Bowl
Whisk
Sifter
Store in the refrigerator for 2-3 days in an airtight container; can be frozen in slices for up to 1 month.
The recipe is inspired by an Instagram reel; the quantities are for a 15x25 pan. Times and ingredients can be adapted based on preferences (e.g. gluten-free flour, alternative sweeteners).
Italy, Toscana
| Energy (kcal) | 160.54 |
| Carbohydrates (g) | 33.99 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 3.28 |
| of which Saturates (g) | 1.45 |
| Protein (g) | 8.57 |
| Fiber (g) | 0.69 |
| Sale (g) | 0.29 |
