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
- 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
- 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
- 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
- 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.