This recipe for Gluten-Free and Dairy-Free Baked Pancake with Fig, Blueberry and Pistachios is based on one from cooking icon Martha Stewart. I adapted it to be gluten-free, dairy-free, fluffier and added in the figs and pistachios to make it even more unforgettable. This is perfect for a lazy Sunday morning.
Choosing a baked pancake means the process of making breakfast is a lot quicker than the usual stovetop flip method. The end result looks quite a bit like clafoutis and is just irresistible.
This will work in another large oven-safe dish (eg. oven-safe glass if you don't have a cast iron skillet) or even multiple smaller dishes - but it should not be pre-heated.
If using multiple smaller size pans, please reduce the cooking time by 5-7 minutes. As always, check with a skewer in the middle to ensure the pancake is cooked through - the skewer will be dry.
Before we get to the recipe
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📋 Recipe
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Baked Pancake with Fig, Blueberry and Pistachios
Ingredients
- ¾ cup light buckwheat flour
- ¼ cup tapioca flour
- 4 tablespoons granulated sugar
- 2 teaspoons gluten-free baking powder
- ½ teaspoon baking soda
- ½ cup water
- ¼ cup coconut cream
- 2 extra large or large eggs (at room temperature)
- 4 tablespoons melted coconut oil or avocado oil (use 3 tablespoons if using Australian measure)
- 3 teaspoons melted coconut oil or avocado oil (butter or ghee also work)
Fillings
- ⅓ cup blueberries washed
- ¼ cup raw pistachios
- 1-2 fresh figs sliced vertically a few mm thick
To serve
- Maple syrup
- Icing/confectioners' sugar or extra tapioca flour to dust the top of the pancake
- whipped cream (dairy-free as required)
Instructions
Prepare the pan and preheat the oven
- Preheat oven to 170C or 340F.Place a 10 inch (25/26cm) cast iron skillet in the oven in the second highest position. Alternatively, grease a large oven-safe glass baking dish and line with parchment/baking paper. Do not place this in the oven if using this option.
Mix ingredients
- Mix the dry ingredients together in a bowl with a whisk until well combined.In another mixing bowl, mix the wet ingredients with a whisk until well combined.Combine the wet and the dry mixtures together in one bowl.
Add oil to the pan, then the batter
- Remove the skillet from the oven and add the 3 teaspoons of fat/oil. Swirl around the pan to coat it. Carefully use a paper towel to spread the fat/oil up and around the insides of the pan.Pour in the prepared batter.Place the fig slices on top of the pancake and then scatter the blueberries and pistachios around them.
Bake the pancake
- Place in the oven for 20 minutes on the middle rack and then move to the top rack for another 5 minutes to help the pancake brown better.
- Check to see if the pancake is done - a toothpick or skewer should come out clean/dry. It may need another 5 minutes.
Serve and store
- Serve immediately with maple syrup and any other additions you might like such as fresh fruit or cream (dairy free as needed).
- Leftovers can be stored in the fridge for up to 3 days and re-heated in the microwave.
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