Gluten-Free Breakfast Cake
This Gluten-Free Breakfast Cake is perfect for slow weekends, or as a make-ahead weekday breakfast! It is made with simple ingredients and comes together quickly, and tastes like a baked pancake. Top it with your favorite fruit and a drizzle of maple syrup!
Why You’ll Love This Gluten-Free Breakfast Cake
If you love pancakes, but don’t love having to stand over the stove flipping a huge batch for breakfast, then you will love this breakfast cake! You just mix up a standard pancake batter, then you pour it right into a hot skillet and bake it! It comes together so quickly, and tastes like a cross between pancakes and a cake!
Ingredients for a breakfast cake
You need all the same ingredients you would use for a pancake batter!
- oat flour – I like to grind my own oats up in a food processor, it will save you tons of money!
- almond flour – one of my favorite ingredients to use in pancakes because they always turn out so fluffy
- slivered almonds – you can leave these out if you want, but it gives the cake a nice texture
- baking powder – helps it to rise!
- cinnamon – I always put cinnamon in my pancakes!
- sea salt – helps bring out flavor in baked goods
- eggs – makes the cake nice and fluffy
- non-dairy milk – I used almond milk, but any type of milk will work
- coconut oil – gives the cake a nice flavor, and keeps it moist
- vanilla extract – you can’t have a cake without vanilla extract!
What to serve with a gluten-free breakfast cake
You can eat this on its own, or serve it up with lots of fun sides at brunch!
- Simple scrambled or fried eggs
- Breakfast sausage
- Spinach Artichoke Breakfast Casserole
- Asparagus & Goat Cheese Frittata
- Fig & Ginger Jam
- Fresh fruit – berries, apples, pears, banana!
- Baked Pears with Cinnamon & Honey
Gluten-Free Breakfast Cake
Ingredients
- 1/2 cup GF oat flour (you can grind up your own in the food processor)
- 1/2 cup almond flour
- 1/4 cup slivered almonds
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 4 large eggs
- 1/4 cup non-dairy milk
- 2 tbsp melted coconut oil
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 425 degrees. Also preheat a large skillet (I used cast iron) over medium heat while you make the batter.
- In a mixing bowl, whisk together the flours, almonds, baking powder, cinnamon and salt. In a separate bowl, whisk together the eggs, milk, oil, and vanilla until combined. Pour the wet ingredients into the dry and whisk until evenly combined.
- Melt a little bit of coconut oil or butter into the skillet, then carefully pour the batter into the pan. Using oven mitts, because the skillet will be hot, carefully put the skillet into the oven and bake for 15 minutes, until the top is golden brown and it is cooked all the way through.
- Remove the pan from the oven, let it cool for at least 5 minutes before slicing into 8 pieces.
- Top with your favorite fruit and enjoy!
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I raised both of my hands and did a silly dance ;). I love what you’re calling this – breakfast cake. Do you think I can just use the almond flour? I don’t have the oat flour on hand. I do have chickpea flour, but I don’t think it would be a good substitute….but then again, who knows? 😉
Haha! I’m so glad I’m not the only one dancing like a dork in front of her computer 😉 I’m sure using all almond flour would work perfectly, but I think you’re right about the chickpea flour. That might give it a funky flavor. Let me know how it turns out! 🙂