Gluten free, dairy free option \\\
This recipe for Baked Pancake with Fig, Blueberry and Pistachios is based on one from cooking icon Martha Stewart. I adapted it to be gluten free, fluffier and added in the figs and pistachios to make it even more unforgettable. This is perfect for a lazy Sunday morning.
Choosing a baked pancake means the process of making breakfast is a lot quicker than the usual stovetop flip method. The end result looks quite a bit like clafoutis and is just irresistible.
This will work in another large oven safe dish (eg. oven-safe glass if you don’t have a cast iron skillet) or even multiple smaller dishes – but it should not be pre-heated. If using smaller size dishes, please reduce the cooking time by 5-7 minutes. As always, check with a skewer in the middle to ensure the pancake is cooked through.
Please note: a previous version of this recipe omitted the egg in error.
Baked Pancake with Fig, Blueberry and Pistachios
Prep
Inactive
Total
Yield 4 serves
Gluten free, dairy free option
A gluten free adaptation of a recipe from cooking icon Martha Stewart.
Ingredients
Dry:
- 3/4 cup buckwheat flour
- 1/4 cup tapioca flour
- 3 AU tablespoons or 4 US/UK tablespoons raw sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Wet:
- 1/2 cup water
- 1/4 cup coconut cream
- 2 extra large or large eggs (or use 2 tablespoons apple sauce for vegan option)
- 3 AU tablespoons or 4 US/UK tablespoons melted butter, ghee or coconut oil (cooled), plus 1 tablespoon to grease the pan
Fillings:
- 1/3 cup blueberries, washed
- 20g raw pistachios
- 1-2 figs, sliced vertically a few mm thick
To serve:
- Maple syrup
- Icing/confectioners' sugar or extra tapioca flour to dust the top of the pancake
Instructions
- Preheat oven to 170C or 340F.
- Place a 10 inch (25/26cm) cast iron skillet in the oven in the second highest position. Alternatively, grease a large oven-safe glass baking dish and line with parchment/baking paper. Do not place this in the oven if using this option.
- Mix the dry ingredients together in a bowl until well combined.
- In another mixing bowl, mix the wet ingredients with a whisk until well combined.
- Combine the wet and the dry mixtures together in one bowl.
- Remove the skillet from the oven and add the remaining 1 tablespoon of fat/oil. Swirl around the pan to coat it. Carefully use a paper towel to spread the fat/oil up and around the insides of the pan.
- Pour in the prepared mixture.
- Place the fig slices on top of the pancake and then scatter the blueberries and pistachios around them.
- Place in the oven for 20 minutes on the middle rack and for the last 5 or 10 minutes, move to the top rack to help brown better.
- Check at the 25 minute mark to see if the pancake is done - a toothpick or skewer should come out clean/dry.
- Serve immediately with maple syrup and any other additions you might like such as fresh fruit or cream.
- Storage: Leftovers can be stored in the fridge for up to 3 days and re-heated in the microwave.
Notes
This may work in another large oven safe dish (if you don't have a cast iron skillet) - but it should not be pre-heated.
--------
Hello! The photos of this recipe and the content above are copyright protected.
Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!
Courses Breakfast
Leave a Reply