Baked Pancake with Fig, Blueberry and Pistachios (Gluten Free)

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

Gluten free, dairy free option

A gluten free adaptation of a recipe from cooking icon Martha Stewart.

Print Pin Rate

Course: Breakfast

Prep Time: 10 minutes

Total Time: 35 minutes

Servings: 4 serves

Author: Allison Jones

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
• 20 g 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.

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