Blueberry Oven Cakes

  • Makes : 6-12 cakes

A great substitute for pancakes, and they are more healthful too.


  • 1-1/2 cups whole wheat or spelt flour
  • 1/2 cup oat flour or quick oats
  • 2 bananas
  • 10 dates, pitted
  • apple juice
  • 1 pint blueberries, frozen
  • 1 cup sunflower seeds, raw hulled (optional)
  • 1-1/2 teaspoon baking soda
  • pecans (optional)
  • fruit sections or slices (optional)


Step 1

In a blender: Blenderize the Banana and dates in 1/2 cup of apple juice or water and set aside.

Step 2

In a bowl: Mix the flours and baking soda together. Add the sunflower seeds and mix together. Add the frozen blueberries and mix well to insure that all the blueberries are coated with the flour. Mix in the Banana mixture and sufficient additional apple juice or water by rinsing out the blender into the flour mixture until smooth, but on the thick side, so that the mixture won't flow out on the cookie sheet.

Step 3

Baking: On a lightly oiled or non-stick cookie sheet, spoon out about 2-4 heaping tablespoons of the mixture for each cake. By using half the amount, you could make 12 oven cakes.

Step 4

Bake in a preheated oven at 350° F. Cook until golden brown. When the oven Cakes are firm to the touch, they should be done. The first time you make them, you might want to check the bottoms to make sure they are not burning.

The Oven Cakes may be served with Maple Syrup or your favorite topping.

Reprinted with permission from Mary and Frank Hoffman of
Photograph ©

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