Coffee Cake Pancakes Recipe 45

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"COFFEE CAKE" BAKED PANCAKE WITH OAT STREUSEL TOPPING



A baked pancake that is fluffy and tastes like coffee cake. With a perfect oat streusel topping.

Provided by Liv B

Number Of Ingredients 14

2 cups nondairy milk
1 tbsp vinegar (white or apple cider vinegarwork best)
1 1/2 cups all-purpose flour (see note for protein powder sub)
1 cup oat flour
1 tbsp baking powder
1 tsp ground cinnamon
1/3 cup unsweetened applesauce
3 tbsp sugar
2 tbsp oil
1/2 cup oats
2 tbsp all-purpose flour
2-3 tbsp brown sugar
1/2 tsp ground cinnamon
2 tbsp vegan butter or coconut oil

Steps:

  • Preheat oven to 350 F. Line a square 8×8-inch baking dish with parchment paper.
  • In a small bowl, combine the nondairy milk and vinegar and stir. Set aside.
  • In a large mixing bowl, add the flour, oat flour baking powder, cinnamon and sugar, Whisk to combine.
  • Add the nondairy milk mixture, apple sauce and oil and stir to combine.
  • Pour into prepared baking dish.
  • In a small mixing bowl, combine topping ingredients and mix with a pastry blender or your hands until its crumbly. Gently pour evenly over the cake.
  • Bake 33-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging.
  • Let cool slightly, as it tastes sweeter when it has sat for at least 10-15 minutes and isn't piping hot. Serve warm with berries and a drizzle of maple syrup. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

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