Can you tell I totally got the anxious frits when trying to decide what to title this post? “Is it a pancake? Or a pizza crust? Well it’s a pancake… but it’s baked! So it’s a pizza… but it’s for breakfast! Ahhh…Baked Pancake Breakfast Pizza!”
I’m really hitting you guys up with the breakfast recipes aren’t I? Not just breakfast, but two breakfast pizzas in the same month? What can I say. Breakfast is the only meal these days that seem to be garnering any bit of creativity. Lunch and dinner are pushed to the leftovers band wagon. And you really are better off not having me post any those…
However, if I were to get creative with dinner any time soon, you know what I’d make?
My favorite meal hands down. What isn’t amazing about a meal you can pick up with your hands and top with any array of toppings you desire.
SOOO whats a girl to do when her favorite course is breakfast but favorite meal is pizza? Annnnd she has a sweet tooth like a kid on their first hallowe’en without their parents…
Make a sweet version of a Baked Pancake Breakfast Pizza. That’s what.
I’m all about experimenting with different crust options lately, but also with different pancake recipes. I just love trying different flours and combinations. And I’m always so impressed when so few ingredients are needed to get amazing results! This recipe came about when I couldn’t decide between the two – pancakes or pizza.
After a couple experiments, I came up with this ridiculously simple and easy recipe that is sturdier than an average pancake yet still has the same sweet and fluffy factor I was craving. Its absolutely perfect to pick up with your hands and has won many a topping tests. Oh, and its baked in the oven so you get a whole 25 minutes to go get yourself pretty for the day (not that it would take you any time at all).
Only 5 ingredients (not counting cinnamon and vanilla), vegan, oil free and sugar free…. these experiments just keep fascinating me.
I used buckwheat flour and tried combining it with both spelt and quinoa flour. Personally, I am partial to the quinoa flour version (as last week’s breakfast recipe can speak to). Spelt, however, also worked perfectly well and thus regular whole wheat flour could also be a fine substitute. If you can have gluten, go wild.
If you go the buckwheat/quinoa version though, do you know you are actually getting a double dose of pseudo cereals? Yup… not a true grain in sight.
As for those toppings? I simply mixed a combination of cream cheese and coconut flavored yogurt to a make a smooth and decadent “frosting” and then layered on my breakfast pepperoni. Aka strawberries and bananas. How pretty for the upcoming summer months, no??
Not to self. Don’t say breakfast pepperoni.Have your pancake and pizza too with this Baked Pancake Breakfast Pizza! Vegan, Gluten Free,… Click To Tweet
Did you ever go to a pizza buffet as a child and gorge on the fruity, sugar laden dessert pizzas? One of my favorite birthday party memories.
Popping in here for a real old-school What I Ate Wednesday (er, Monday…