This baked pancake is absolute proof that you can have a beautiful, fresh baked and totally nutritious breakfast even on your busiest of mornings. No spending minutes standing over a stove and no long grocery list of ingredients. Using a mix of peanut flour and buckwheat flour, this recipe will open you up to a whole new world of breakfast possibilities. Gluten free, sugar free, oil free and vegan to boot.
Here it is! For the amount of times I mentioned my baked pancake experiments over the summer, its about TIME I gave the recipe some lovin’.
That being said, you did get a headstart into what I had in store for you over on Lauren’s blog back in July, so I didn’t feel like I was teasing you too harshly. Lauren so graciously shared the recipe for my Buckwheat Almond Baked Pancake, as well as all the reasons why I think this recipe is the total bomb. I mean its a pancake… a single serving pancake that requires no looming over a frying pan waiting for those damn bubbles to appear…. and one that is not only naturally sweet, looks beautiful, but that is also gluten free, sugar free, vegan and uses an absolute minimum number of whole food ingredients. And I mean, its a pancake.
So now I am finally here with a SECOND similar, yet different baked pancake recipe. While the first recipe uses a mix of buckwheat, almond AND oat four, this one takes a step up in the simplicity category, using only TWO types of flour. Also, that almond flour is damn pricey, is it not? I thought it would be nice to have an alternative for when we are not feeling so… splurgy.
Que in PEANUT flour. I’ve mentioned a few times that I wanted to do some more experimenting with this flour. This was one of my winning recipes that came from that goal.
Guys, I know there’s a bit of a hate on for peanut flour. I mean, its peanut butter without the fat. WHAT IS THAT. That is not peanut butter at all. But here’s my thinking. If you just think of it as something completely different than peanut butter, and that it is not trying to be peanut butter at all but rather just a nice little flour of its own, then it isn’t doing anything wrong now is it?
The reason why I feel excited to use peanut flour is because it enables me to get that same pea-nutty taste while using it AS my flour, and not have to figure out a way to fit peanut butter into my liquid ratio. I also like to save my pricey nut butters for slathering on top of
everything things, and feel a little, er, broke when I think of using 3/4 a cup in a single recipe. Goodbye $10.
Okay so that’s my splurge on peanut flour. Now back to this pancake.
Do you remember this breakfast pancake pizza I posted a while back? And remember my confusion over what to call it? Well now that I’ve done more experimenting, I’ve confirmed my choice in title and can now justify the difference. That recipe yielded something a lot more sturdy and thin and pick-up-able, thus fitting the title of a “pizza.” THIS recipe, on the other hand, uses less flour and more liquid and thus yields something a lot softer, thicker and flufflier. LIKE A REAL DARN PANCAKE RIGHT THERE! I mean you can still pick it up, but this recipe begs for your fruit to be baked right inside rather than weighted ontop.
I won’t say too much more as you can just hop on over to Lauren’s blog to get my spiel, but in sum, I am completely in love with baked pancakes, ya’ll. They take a mere 3 minutes to mix up, and then you simply stick it in the oven for 20 minutes and you get ready for your day. So many birds with one stone. All the pancake eating birds.
And as you can see just from these two recipes alone, this recipe is pretty darn versatile. I’ve been loving experimenting with a combination of different flours and different mashed starches. Oh and different types of fruit! Can we just take a second to say look HOW PRETTY it is!? Just a simple layering into the pan and voila, you’ve got a restaurant worthy, fruit studded piece of sunshine.
Now although I do say that the combinations I am sharing with you were my personal winners, don’t let me keep you from mixing it up! Just stick with the basic measurements and give it a go. And let me know if you have any keepers!
Hi friends, I’m back with my Week In Review this week. Not sure…