Egg-free Baked Pancake

I know this pancake might look a little odd, but it tastes really good. Since we're avoiding feeding Sabrina eggs, I wanted to come up with an alternative to the German baked pancake that I used to make. I started making substitutions and came up with the following recipe. I'm not sure exactly what to call it because it doesn't look or taste like a German baked pancake. In fact, the taste and texture remind me of French toast, which is funny since it doesn't have any bread or egg in it. Regardless of what I call it, the girls call it "yummy" and always ask for more.

Egg-free Baked Pancake
serves 2 adults, or 1 adult and 2 small children

Ingredients:

• canola oil
• 1/2 cup warmed rice milk or almond milk
• 1 Tbsp. ground flax seed meal. I used Bob's Red Mill brand.
• 1 large ripe banana
• 1/2 cup Bob's Red Mill Gluten-free flour
• 1/8 tsp. sea salt
• 1/2 tsp. baking soda
• 1/2 tsp. vanilla extract. Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1 tsp. apple cider vinegar
• 1 cup frozen wild blueberries
• 2 Tbsp. maple syrup
  

Instructions:

Preheat the oven to 400 degrees. Immediately grease the sides of an 8"x8" Pyrex pan with canola oil. Pour 1 tablespoon of canola oil in the bottom of the pan, and place the pan in the oven to heat up as the oven is preheating.

Heat the milk in the microwave. Add the flax seed meal to the milk and set aside. Cut the banana into slices and add them to a blender. Then pour the flour, salt, and baking soda into the blender. Stir the vanilla extract and apple cider vinegar into the milk and flax mixture.

Right when the oven has preheated, pour the liquids into the blender and blend thoroughly. Take the pan out of the oven. Pour the batter from the blender into the pan and return the pan to the oven for 20 minutes.

While the pancake is baking, heat the blueberries in the microwave for about 2 minutes, until they are hot and release some of their juices. Add the maple syrup to the heated blueberries and stir.

When the pancake is done, serve immediately with the blueberry maple syrup.