Friday, November 20, 2015

Pear and Pecan Baked Pancake-Perfect for a crowd.

Pear and Pecan Baked Pancake Gluten-Free

Pear and pecan baked pancake is the perfect way to have breakfast ready for a crowd. I'm writing this recipe for one person, but you can multiply it out for as many as you have for breakfast.
Prep time:
Cook time:
Total time:
Yield: 2 servings
4 tablespoons butter
4 eggs
1 teaspoon of psyllium powder
1 pear- sliced into thin slices
1/4 cup pecan halves
2 tablespoons tapioca flour
1/2 teaspoon vanilla extract
2 tablespoons sugar
1/2 teaspoon cinnamon

1. Preheat oven to 450 degrees.
2. In a cast iron or otherwise ovenproof skillet, melt the butter over low heat.
3. Beat the eggs till fluffy with the psyllium powder.
4. Beat in the butter in a thin stream into eggs.
5. Put the pear and pecans into the skillet.
5. Add remaining ingredients and beat well.
6. Pour batter over the pecans and pears, place the skillet into the oven.
7. Bake for 30 minutes till the top is browned and crisp and the pancake pulls away from the edge.
8. Serve with Cinnamon Honey Butter or maple syrup.

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