One of my biggest hopes for this site is to get people excited about whole grains. They are such a huge part of my diet both in whole and flour form (I even wrote a cookbook about them). As such, I always get excited when I find kindred spirits, like my friend Alanna. She just published a beautiful book all about alternative, gluten free grains and flours in desserts. This oven pancake is directly from her book with a slight modification for the season. Best of all, every recipe is so irresistible that I forget everything is gluten free.
Sorghum (and sorghum flour) is one of my favorite grains to work with. It’s not overpowering in flavor, pairs well with many other flavors, and the flour is easier to work with then some of the other gluten-free flours. In honor of the launch of her book (and our general grain geekery), we did a little breakfast collaboration. Pop over to The Bojon Gourmet to see the breakfast tacos made with amaranth tortillas (pictured below)!Print
This oven pancake uses my favorite gluten-free flour to make a weekend breakfast treat. Try it with apples instead of the pears!
- 3 tablespoon unsalted butter
- 2 large red pears
- 3 tablespoons honey
- 1/2 cup sorghum flour (60 g)
- 1/2 cup sweet white rice flour (80 g)
- 1/4 teaspoon fine sea salt
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1 1/4 cups whole milk
- Honey (for drizzling)
- Cinnamon (for sprinkling)
- Yogurt (as desired for topping)
- Preheat oven to 400˚ F.
- Place the butter in a 10 inch oven-safe skillet with high sides. Set the skillet in the oven for a couple of minutes, just enough for the butter to melt. Core the pears and slice into 1/8 inch thick slices. Remove the skillet from the oven, swirl the butter to cover the pan, and add the pears to the pan. Drizzle with the honey and return the pan to the oven. Roast the pears until tender, 15 to 20 minutes.
- While the pears are roasting, combine all the ingredients for the pancake in a blender and puree until smooth. The batter will be loose and will possibly separate slightly. Be sure to pulse again right before adding to the pan.
- Once the pears are done, remove some of the pears so that there is only a single layer of pear pieces remaining. Set aside pears for topping.
- Pour the batter over the pears and return the skillet to the oven. Bake until the pancake has puffed and is golden, 25 to 30 minutes. Remove from oven.
- To serve, spoon the reserved pears on top and serve with a dollop of yogurt, extra honey, or a sprinkle of cinnamon. Serve warm.
Links: recipe from Alanna Taylor-Tobin’s Alternative Baker.
Tips & Tricks: Alanna wants to make sure you nail every recipe which is why she has specific brand recommendations for recipes. Even the slightest variation in the flour grind can change the look of the recipe).
Nutrition: See the information.
- Calories: 435
- Sugar: 32.6
- Sodium: 234.8
- Fat: 15.3
- Carbohydrates: 66.4
- Fiber: 4.4
- Protein: 10.3
- Cholesterol: 170
This oven pancake is just one of many beautiful recipes in Alternative Baker. She showcases a wide array of recipes and flour uses (including a couple that I’ve not really had a chance to work with, like mesquite and chestnut). I’m looking forward to her Apple Chestnut Tart with Salty Caramel and Nocino Tiramisu (I’m SO excited about this recipe)! In addition to the recipe above, you can check out a few other recipes from her book: