This morning I enjoyed one of those slow Saturday mornings that I look forward to all week, & just love.  We woke up early, took our time making bulletproof coffee in the blender, and sipped it slow while we caught up on a new show we’re into (well, new to us, actually–  “Once Upon A Time”!)
 
When breakfast time rolled around, I was feeling inspired to get in the kitchen and create.  No recipe, no plan, just my favorite kind of stress-free cooking:  pulling ingredients out & adding things as I went.  Changing up my plan as it came together.
 
The result was something I’ve had on my mind for a while now~  pancake batter baked into a dish and sliced up like a pie.  Served hot, and drizzled with maple syrup… heavenly!

 
It turned out even better than imagined, and the ingredients are awesome.  Nutrient dense, clean, and simple.
 
 
 
 
I used this 7 Seed Flour from Guiltless Superfoods~  a brand that we discovered at Paleo f(x).  I chatted with the owner at her booth for a few minutes & she was sweet as could be.  She kindly gifted me a bag of her flour, and I couldn’t wait to put it to good use!
 
 
It’s a blend of Chia, Flax, Hemp, Sunflower, Pumpkin, Poppy, and Sesame Seeds.  As I expected, a little went a long way~ so half a cup is all I needed for this entire dish.  It expanded perfectly, and created an awesomely fluffy, pancake-like texture that we loved.
 
I hope you love it too!  Try this for a relaxing brunch, or make it on a Sunday to enjoy throughout the week.
 
 
Note:  If you don’t have this flour yet, but are anxious to try this recipe– use any other pancake batter recipe, like mine for Three Ingredient Paleo Pancakes, and follow the same method.  It’s a fun, and much simpler way to enjoy your pancakes!  No flipping required.

 

Print Recipe

Paleo Blueberry Pancake Bake

Servings: 4
Calories: 247kcal

Ingredients

  • 1/2 cup Guiltless Superfoods 7 Seed Flour
  • 1/2 banana
  • 4 eggs
  • 2 tbsp coconut milk
  • 2 tbsp grass-fed butter or ghee, melted
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • choice of fat for coating the dish
  • 1/3 cup blueberries

Instructions

  • Preheat the oven to 350ºF.
  • Add all of the ingredients to a blender or food processor, and pulse until smooth.
  • Use a fat of your choice (I used an olive oil spray) to lightly coat the pie dish for a non-stick step.
  • Pour the pancake batter into the pie dish and sprinkle with blueberries.
  • Bake for 25 minutes, remove from the oven, and allow to sit for 5 minutes.
  • Slice & serve hot, drizzled with maple syrup.

Nutrition

Calories: 247kcal | Carbohydrates: 16g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 273mg | Fiber: 2g | Sugar: 10g | Iron: 1mg
Filed   breakfast