Sorghum Oven Pancake with Pear from Alternative Baker Cookbook | @naturallyella

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)!

5 reviews

Sorghum Pear Oven Pancake

Preparation 10 mins 2017-07-26T00:10:00+00:00 Cook Time 55 mins 2017-07-26T00:55:00+00:00 Serves 4 servings     adjust servings Calories 435 kcal
Sorghum Oven Pear Pancake from Alternative Baker Cookbook | @naturallyella

This oven pancake uses my favorite gluten-free flour to make a weekend breakfast treat. Try it with apples instead of the pears!

Ingredients

    Pears

    • 3 tablespoon unsalted butter
    • 2 large red pears
    • 3 tablespoons honey

    Pancake

    • 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

    Toppings

    • Honey for drizzling
    • Cinnamon for sprinkling
    • Yogurt as desired for topping

    Instructions

    1. Preheat oven to 400˚ F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. To serve, spoon the reserved pears on top and serve with a dollop of yogurt, extra honey, or a sprinkle of cinnamon. Serve warm.

    by

    Recipe Notes

    Recipe Notes

    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).

    Stock up: get the pantry ingredients you will need: Eggs, Sorghum Flour, and Pears

    Nutrition: See the information.

    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 435 kcal Calories from fat
    % Daily Value

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories2000
    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

    Sorghum Oven Pancake with Honey and Pear from Alternative Baker Cookbook | @naturallyella