Puffed Pear Pancake from Stephanie Weaver, MPH | Gluten-free Dutch baby, vegan option

Also called Dutch babies, these puffy pancakes are delicious with the addition of caramelized fruit.

I’ve been making a version of this as a special weekend breakfast for years. It’s often our Christmas morning breakfast. The original recipe came from Real Simple magazine. This is a sweeter breakfast than we usually eat, so we serve it with some kind of healthy sausage or bacon, like chicken and apple sausage and eggs for the Hubs.

The renovation: I switched out the flour for a GF flour blend, added a second pear for more fruit, and used a small amount of maple sugar to caramelize the fruit in the pan. If you are not eating eggs, use your favorite egg replacer. It will not puff up quite as much, give it a good whisking before pouring into the pan. For this recipe, any type of milk will work: whole milk, soy, hemp, almond, coconut. It’s still really decadent!

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

 

Puffed Pear Pancake from Stephanie Weaver, MPH | Gluten-free Dutch baby, can be vegan, migraine-friendly

Puffed pear pancake

Also called Dutch babies, these puffy pancakes are delicious with the addition of caramelized fruit.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 eggs egg replacer
  • 3/4 cup milk soy, rice, hemp, coconut (rice, hemp, coconut for migraine diet)
  • 3/4 cup all-purpose flour (gluten-free) (100 g)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt (omit for low-sodium and migraine diets)
  • 2 pears apples, bananas (not bananas for migraine diet)
  • 1 tbsp maple syrup maple sugar
  • 3/4 tsp cinnamon
  • 2 tbsp Earth Balance (unsalted butter for low-sodium and migraine diet)

Instructions
 

  • Preheat oven to 450F/230C/gas mark 7 and place a 12-inch cast iron skillet on the middle rack. You need a cast iron skillet for this to work, as it needs to be screaming hot when you put the ingredients in.
  • In a medium bowl (or stand mixer), whisk together the first five ingredients.
  • Peel and core the fruit, slice thinly, and toss the fruit with the cinnamon and sugar in a separate bowl.
  • When the oven reaches temperature, remove the skillet using hot pads, place on a flat, heat-proof surface, and add the butter or margarine. Swirl the pan so that it is coated evenly and up the sides about an inch. Add the fruit and shake to distribute evenly. Pour the batter over the fruit. Don't worry if it floats.
  • Place the pan back in the oven and bake for 25 minutes until puffed and golden.
  • Serve with more margarine or butter and maple syrup.

Notes

Per serving:
  • 261 calories
  • 9 g fat
  • 3 g saturated fat
  • 3 g monounsaturated fat
  • 2 g polyunsaturated fat
  • 0 g trans fat
  • 143 g cholesterol
  • 443 mg sodium
  • 241 mg potassium
  • 39 g carbohydrate
  • 6 g fiber
  • 16 g sugars
  • 7 g protein
  • 7 Weight Watchers Points Plus
You can use Bob's Red Mill all-purpose baking flour. I also like equal parts brown rice, sorghum, and oat flour.