Pancakes, oven-baked (test)

Directions

1. 1
   Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. 2
   Place all the ingredients in a blender and puree until smooth.
3. 3
   Scoop a scant ¼ cup of the batter onto the prepared cookie sheet. Repeat to make 7 pancakes, leaving about 2 inches between them. Using the back of a spoon in a circular motion, smooth each pancake into a circle about 3 inches wide and ⅓ inch high.
4. 4
   Bake for 23 to 25 minutes, until lightly browned and cooked through.
5. 5
   Let rest for 5 minutes before serving.
6. 6
   Serve drizzled with honey or maple syrup.
7. 7
   Store & Reheat Once cool, store in a sealed glass container or plastic bag in the refrigerator for up to 5 days or in the freezer for up to 6 months. Reheat in a 300-degree oven until warm.