Oven-Baked Coconut Almond Pancake
Make breakfast special with this oven-baked coconut almond pancake! Featuring the flavors of chewy coconut flakes, almond extract, and a splash of orange juice, it’s soon to be an A.M. favorite. It puffs up as it’s baked in a cast iron skillet.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
- 1/2 cup flour
- 1 dash salt
- 1/4 cup milk (your preferred variety)
- 1/4 cup orange juice
- 1/2 cup egg whites
- 1/2 tsp almond extract
- 2 tbsp granulated sugar
- 1/4 cup unsweetened flaked coconut
- Confectioners' sugar for garnish
Preheat oven to 425º F.
Whisk flour and salt together in a medium-sized bowl.
Combine milk, orange juice, egg whites, almond extract, and granulated sugar together in a separate bowl.
Pour wet ingredients into dry and combine, but don't overmix. Stir in flaked coconut.
Pour mixture into oven-safe skillet (I used cast iron) and bake for 15 minutes. Pancake will puff, then deflate quickly once it's out of the oven.
Invert pancake onto plate and dust with confectioners' sugar. Drizzle with maple syrup if you'd like. Cut into slices and serve immediately.
I inverted the pancake onto a plate, and then transferred it back into the cast iron skillet for the pictures! :)
Nutrition facts omit optional confectioners' sugar garnish and assume 1% milk used.
Calories: 233kcal | Carbohydrates: 42g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 150mg | Potassium: 252mg | Fiber: 1g | Sugar: 17g | Calcium: 40mg | Iron: 2mg