Soft and practical pancake cake: the batter is the same as pancakes enriched with Greek yogurt and oat flour. Ideal for breakfast for the whole family or for preparing portions for the week. Baked in a rectangular tray (15x25 cm).
Preheat the oven to 180°C in static mode and prepare a 15x25 cm baking tray, lining it with parchment paper or greasing it lightly.
In a bowl, beat the eggs with the sugar or erythritol until smooth.
Add the Greek yogurt and mix, then incorporate the coconut or seed oil and the milk, continuing to mix.
Sift the flour together with the baking powder, then add the dry ingredients to the liquid mixture, stirring until you have a smooth batter.
Pour the batter into the prepared tray and spread the fresh blueberries over the surface as desired.
Bake in a static oven for 30-35 minutes: test with a toothpick to check 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 tray
Bowl
Whisk
Sieve
Store in the refrigerator for 2-3 days in an airtight container; it can be frozen in slices for up to 1 month.
The recipe is inspired by an Instagram reel; the quantities are for a 15x25 tray. Times and ingredients can be adapted based on preferences (e.g. gluten-free flour, alternative sweeteners).
Italia, 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 |
