This recipe is now one of our go-to recipes for weekday lunches!  My kids adore pancakes, and it’s certainly easier for me to make a one-dish meal of oven pancakes than making dozens of individual pancakes on a griddle!  Not to say I never make pancakes, but I just wouldn’t have time to make them on mornings when I’m homeschooling.  So this recipe simplifies things a lot!

In the fall, we make apple oven pancakes, but in the spring we use strawberries and in the summer we use blueberries!  All of these varieties are delicious, so feel free to experiment using seasonal fruit!

You can double the recipe if you want (and use two baking dishes), because you can refrigerate the leftovers and reheat them the next day.

I got this recipe from Trina Holden. If you’re not following  her on Instagram, you should be! She shares lots of real food recipes.

Apple Oven Pancake

 

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Cook time

20 mins

Total time

20 mins

 

Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Ingredients

• 6 Tbsp. butter
• 2 cups flour (you may mix whole wheat and all-purpose)
• ¼ tsp. sea salt
• 4 eggs
• 1 tsp. vanilla
• 2 cups milk
• 2 apples, thinly sliced
• 2-3 Tbsp. sugar

Instructions

1. Preheat oven to 425 degrees. Put butter in a 9x13 glass baking dish and put in oven to melt.
2. In a large mixing bowl, combine flour, sea salt, eggs, vanilla, and milk. If needed, add more milk to make thin, pancake-like batter. Pour into baking dish.
3. Lay apple slices on top and sprinkle with sugar.
4. Bake for 20-23 minutes until puffed up and golden around the edges.
5. Cut into squares, and serve!

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When I posted a picture of this Blueberry Coffee Cake in a Mug on Instagram a few weeks ago, lots of people were clamoring for the recipe!  And I can see why!  This single-serve coffee cake is delicious and SO easy to prepare!

It’s a perfect way to indulge in beautiful, seasonal blueberries, and it’s a special treat to enjoy on a weekend morning.  The luscious topping melts in your mouth and the sweet blueberries pair so well with the sour cream coffee cake.  It’s a spectacular combination of flavors!

You can easily change it up by using fresh raspberries instead of blueberries (equally fantastic).  If you like cinnamon, you can add some to the topping for an added burst of flavor!  Let me know in the comments if you try any other combinations!

Blueberry Coffee Cake in a Mug

 

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Author: Aliesha @ Feathers in Our Nest

Recipe type: Breakfast

Ingredients

• 3 Tbsp. flour
• 2 Tbsp. sugar
• ¼ tsp. baking powder
• pinch of salt
• 2 Tbsp. milk
• 1 Tbsp. lemon juice
• ¼ tsp. vanilla extract
• 1 Tbsp. sour cream or Greek yogurt
• ½ Tbsp. coconut oil
• small handful of fresh blueberries
• Topping:
• 2 Tbsp. flour
• 1 Tbsp. brown sugar
• 1 Tbsp. cold butter

Instructions

1. In a large, microwave-safe mug, combine flour, sugar, baking powder, and salt.
2. Add milk, lemon juice, vanilla extract, and sour cream and stir. Stir in coconut oil.
3. Gently stir in blueberries.
4. In a small bowl, mix together flour and brown sugar for the topping.
5. Cut in the butter using a knife or your fingers. Sprinkle topping on blueberry coffee cake batter.
6. Microwave for 1 minute, then for 15 seconds at a time until cooked through (don't overcook).
7. Allow to cool slightly before eating.

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