How To Make Oven Pancakes

Ever wondered how to make oven pancakes, here is your chance to know how. We will start with the ingredients for almond oven pancakes then pecan and sunflower oven pancakes.

 In order to make 6 almond oven pancakes we will need the following ingredients:-

• 2¼ cups water
• 1½ cups rolled oats
• ⅓ cup almonds
• 2 tablespoons wheat germ
• ½ teaspoon salt
• 1 tablespoon light molasses

We can also make Pecan oven pancakes. To make 6 pecan oven pancakes we need the following ingredients:-

• 2 cups water
• 1¾ cups rolled oats
• ⅓ cup pecans
• ½ teaspoon salt

To make sunflower oven pancakes we will need the following ingredients: -

• 4 dates, pitted
• ¼ cup sesame seeds
• 2½ cups water
• 1½ cups rolled oats
• ½ cup raw sunflower seeds
• ½ teaspoon salt

How To Make Oven Pancakes

• Heat a cookie sheet in 400° F. oven while preparing pancake batter.
• Whiz all ingredients in blender until smooth and foamy.
• Quickly coat very hot cookie sheet with vegetable shortening or a vegetable release coating.
• Pour pancakes-any size you want (these do not rise).
• Bake at 400° F about 8 to 12 minutes, depending on thickness; turn after about 5 minutes if desired. They will need to be soft if rolled as a crepe.

NOTE: These maybe left a few minutes in turned-off oven (at the end of baking time) to bake until crisp. Batters keep well 2 to 3 days in the refrigerator. Stir batter before using; if thickened, add a spoonful of water to thin the batter.

ALTERNATE METHOD: 1. The same procedure as above, except, instead of individual pancakes, pour batter into a large cookie sheet in a thin layer. Bake 10 to 15 minutes, cut into 6 large pieces and serve as pancakes or as crepes.

VARIATIONS: 

1. Use other raw nuts such as filberts (hazel nuts), cashews, or peanuts. 
2. Wheat germ may be replaced with rolled oats, rolled wheat, or unprocessed bran.
3. Replace molasses or dates with brown sugar (less than 1 tablespoon).