Puffed pear pancake
Also called Dutch babies, these puffy pancakes are delicious with the addition of caramelized fruit.
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:
. I also like equal parts brown rice
, sorghum, and oat flour
.
- 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
. I also like equal parts brown rice, sorghum, and oat flour.