Go Back
+ servings
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.
Print Pin
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.
--------
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!