American Flag Pancake
Easy, healthy and, best of all, packed with berry flavor, this patriotic flag pancake will steal the show at your Independence Day breakfast!
Equipment
- 1 13"x18" sheet pan
Ingredients
- 3 cups whole wheat flour
- 1/2 cup quick oats
- 3 tbsp brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 3 cups milk
- 3 tbsp vinegar white or apple cider works
- 2 tsp vanilla extract
- 4 large eggs
- 1/4 cup oil
- 3/4 cup fresh blueberries
- 1 cup sliced fresh strawberries
- 3/4 cup sweetened, shredded coconut
Instructions
- Preheat your oven to 425 degrees fahrenheit and grease a 13x18 in sheet pan with cooking spray.
- In a separate bowl or jar, stir together the milk and vinegar and allow to sit while you mix together the dry ingredients.
- Whisk together the flour, oats, brown sugar, salt, baking soda, baking powder and cinnamon in a large bowl. Add the vanilla, eggs, oil and curdled milk and stir until combined.
- Pour the batter into your prepared pan.
- Decorate the batter in the shape of a flag with the blueberries, strawberries and coconut before placing in the oven.
- Bake for 12-15 min or until a toothpick inserted into the center comes out clean.
- Allow to cool a few minutes before slicing into squares and enjoying a patriotic breakfast!
Notes
*Slice pancake into squares and store leftovers in an airtight container in the fridge for up to 3 days. After 3 days, place squares in the freezer and freeze up to 3 months. Be sure to thaw pancakes in the microwave or overnight in the fridge before eating.