Description
This easy recipe for gluten free oven baked pancakes are fluffy and healthy! I love them with blueberry sauce, but you could also cover them in syrup.
Ingredients
3/4 cup Gluten Free Flour
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
1/4 tsp. Sea Salt
3 large Eggs, at room temperature
1 cup Milk, at room temperature
1/4 cup Granulated Sugar
1/2 tsp. Vanilla Extract
2 Tbsp. Unsalted Butter
Blueberry Sauce:
1 cup Blueberries, fresh or frozen
1/4 cup Granulated Sugar
1/4 cup Water
Instructions
Preheat your oven to 425 degrees.
Heat the cast iron skillet or baking dish you are using for 10 to 15 minutes to melt the 2 tablespoons of butter.
While the butter is melting using a mixer beat together the eggs, milk, sugar and vanilla until they are combined and a bit frothy.
Add the flour, cinnamon, nutmeg and sea salt to the wet ingredients. Blend until they are completely combined.
Carefully take the hot baking dish or skillet from the oven. Swirl the butter around to cover the bottom of the baking dish or skillet. Carefully pour the pancake batter into the pan evenly.
Put the baking dish or skillet back in the oven and bake at 425 degrees for 16 to 18 minutes or until the pancake is golden brown and slightly crisp around the edges.
While the pancake is baking make your blueberry sauce. In a small sauce pan add the blueberries, sugar and water. Bring to a boil. Simmer for about 10 minutes until the blueberries burst and sauce begins to thicken.
When your oven baked pancake is down let is cool slightly and then top with blueberry sauce. I also like to add almond slivers and yogurt.
Notes
It is important that your milk and eggs are at room temperature so you aren't pouring cold liquid into a very hot pan. You don't want to cause any sizzle or splatter onto yourself.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free