A baked pancake that is fluffy and tastes like coffee cake. With a perfect oat streusel topping.
- 2 cups nondairy milk
- 1 tbsp vinegar (white or apple cider vinegarwork best)
- 1 1/2 cups all-purpose flour (see note for protein powder sub)
- 1 cup oat flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/3 cup unsweetened applesauce
- 3 tbsp sugar
- 2 tbsp oil
Oat Streusel Topping:
- 1/2 cup oats
- 2 tbsp all-purpose flour
- 2–3 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp vegan butter or coconut oil
- Preheat oven to 350 F. Line a square 8×8-inch baking dish with parchment paper.
- In a small bowl, combine the nondairy milk and vinegar and stir. Set aside.
- In a large mixing bowl, add the flour, oat flour baking powder, cinnamon and sugar, Whisk to combine.
- Add the nondairy milk mixture, apple sauce and oil and stir to combine.
- Pour into prepared baking dish.
- In a small mixing bowl, combine topping ingredients and mix with a pastry blender or your hands until its crumbly. Gently pour evenly over the cake.
- Bake 33-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs clinging.
- Let cool slightly, as it tastes sweeter when it has sat for at least 10-15 minutes and isn’t piping hot. Serve warm with berries and a drizzle of maple syrup. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
You can substitute up to half the all-purpose flour for protein powder. It will affect the flavour of course, so use unflavoured or a flavour you like.