This fluffy fruity delight is a delicious giant pancake baked in the oven! Perfect if you’re hosting a crowd for brunch or after school and really easy to make. No flipping required! It’s so soft and moist, and topped with less sugar jam is such a treat!
Strawberry pancake tray bake
15g low fat yoghurt (runny or Greek)
1 egg plus 1 egg white
70g almond flour
½ tsp baking powder
25ml milk of choice
1 tbsp lemon juice
1 tsp vanilla extract
5 large strawberries, sliced
40g Streamline Less Sugar strawberry jam
Sliced almonds (for topping)
Pre-heat oven to 180c
Beat the egg and the egg white along with yoghurt and set aside.
In a bowl, add the almond flour and baking powder; whisk to combine. Add the yoghurt & egg mixture, milk, lemon juice, vanilla extract and mix using a spatula.
Line an 8-inch baking tray (round or rectangular) with baking paper and pour the batter in.
Using a spoon, gently swirl the jam on top of the batter. Add the slices of strawberries on the top
Bake for 20 min at 180c.
Add sliced almonds on top before serving.