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Gluten Free Yogurt Cake Pan Pancakes

Have you ever wanted pancakes but were too lazy to spend the time pouring drippy batter over a hot griddle? Add to that, the time-consuming flipping of just two or three pancakes at a time to build up enough of a stack to feed more than one person? Me, too.  So I wondered what would happen if I mixed the pancake batter and then poured it into a cake pan and baked it. Would I get one big pancake that actually tasted like a pancake with a pancake-like texture? The answer is yes! May I present: Gluten Free Yogurt Cake Pan Pancakes.

I wanted gluten-free pancakes with some organic yogurt mixed in for a fluffier texture. Here’s how I did it:

My go-to gluten-free pancake mix is Pamela’s Baking and Pancake Mix. To that  I added two organic eggs, almond milk, organic plain yogurt, a little melted coconut oil, and a dash of cinnamon and a dash of salt. Specific measurements are in the recipe at the bottom of the post.

Gluten Free Yogurt Cake Pan Pancakes

I just mixed the ingredients in a bowl and then poured the batter in a cake pan greased with coconut oil. I baked it for 30-35 minutes at 350°. I let it cool for 5 minutes before removing from the cake pan.

Once removed, I cut it into wedges, stacked a few, buttered them and garnished with strawberries and blueberries.

Gluten Free Yogurt Cake Pan Pancakes

And of course, poured some warm organic maple syrup over the whole thing.

Cake pan pancakes are a wonderful alternative to the griddle cakes method. Give it a try and let me know how you like it!

Gluten Free Yogurt Cake Pan Pancakes

Gluten Free Yogurt Cake Pan Pancakes
 
Prep time
Cook time
Total time
 
Gluten Free Yogurt Cake Pan Pancakes
Author:
Ingredients
Instructions
  1. Grease a cake pan (8" or 9") with coconut oil. Set aside.

  2. BATTER INSTRUCTIONS:
  3. In a microwave-safe small bowl, melt 2 tablespoons of coconut oil. Set aside.

  4. In a large mixing bowl, break and lightly scramble 2 eggs. To the eggs, add pancake mix and almond milk. Stir to combine.

  5. Add in Greek yogurt, and a dash of salt and a few dashes of ground cinnamon. Stir to combine.

  6. Pour in melted coconut oil and stir to combine.

  7. Pour batter into greased cake pan. Bake at 350° for 30-35 minutes. Pancake should be golden on top with sides just pulling away from pan. Test center with a knife. If using an 8" cake pan, you may need a little longer in the oven to achieve a cooked center.

  8. When done, remove from oven and let cool for 5 minutes before removing from cake pan.

  9. Cut and serve in stacked wedges. Garnish with butter, maple syrup and fruit.

 

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