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Baked Pancake with Fig, Blueberry and Pistachios

Baked Pancake with Fig, Blueberry and Pistachios

Gluten free, dairy free option
A gluten free adaptation of a recipe from cooking icon Martha Stewart.
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Course: Breakfast
Prep Time: 10 minutes
Total Time: 35 minutes
Servings: 4 serves
Author: Allison Jones


  • Dry:
  • ¾ cup buckwheat flour
  • ¼ cup tapioca flour
  • 3 AU tablespoons or 4 US/UK tablespoons raw sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Wet:
  • ½ cup water
  • ¼ 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:
  • 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.


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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