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Recipe: Pear Dutch Baby Pancake

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

Big. Baked. Pear Pancake. I’ve always been wanting to name a recipe Dutch Baby. This has got to be the simplest way to make pancakes. No flipping, babysitting or watching and completely delicious!

Pear Dutch Baby Pancake

 1 cup (110 g) Gluten Free Oat Flour
 1/2 teaspoon fine Sea Salt
 1 cup Milk (either dairy or unsweetened almond, soy or rice milk)
 3 large Eggs, whisked
 3 tablespoons unrefined Coconut OIl, melted
 2 ripe Pears, cut into 1/4-1/2 inch pieces
 2 tablespoons pure Maple Syrup
 splash of Lemon Juice
 !Optional Toppings
 dried Cranberries
 Walnuts or Pecans
 Powdered Sugar
 Whipped Cream
 Maple Syrup
1

Preheat oven to 400 degrees F with the rack in the middle. Grease a cast iron skillet with 1 tablespoon of the melted coconut oil. Heat pears, maple syrup and lemon juice in the skillet over medium-high heat for a few minutes, until softened. Mix often. Flatten pears into a single layer.

2

While the pears are cooking, whisk together dry ingredients. In another bowl mix together wet ingredients. Combine the wet & dry ingredients to make a batter. Add the pancake batter to the hot pan, covering the pears.

3

Bake in the oven for about 25-30 minutes until the pancake is cooked through. Add topping and slice to serve.

Nutrition Facts

Serving Size 5 Servings