Also called Dutch babies, these puffy pancakes are delicious with the addition of caramelized fruit.
I’ve been making a version of this as a special weekend breakfast for years. It’s often our Christmas morning breakfast. The original recipe came from Real Simple magazine. This is a sweeter breakfast than we usually eat, so we serve it with some kind of healthy sausage or bacon, like chicken and apple sausage and eggs for the Hubs.
The renovation: I switched out the flour for a GF flour blend, added a second pear for more fruit, and used a small amount of maple sugar to caramelize the fruit in the pan. If you are not eating eggs, use your favorite egg replacer. It will not puff up quite as much, give it a good whisking before pouring into the pan. For this recipe, any type of milk will work: whole milk, soy, hemp, almond, coconut. It’s still really decadent!
Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
Puffed pear pancake
Ingredients
- 3 eggs egg replacer
- 3/4 cup milk soy, rice, hemp, coconut (rice, hemp, coconut for migraine diet)
- 3/4 cup all-purpose flour (gluten-free) (100 g)
- 1 tsp vanilla extract
- 1/4 tsp sea salt (omit for low-sodium and migraine diets)
- 2 pears apples, bananas (not bananas for migraine diet)
- 1 tbsp maple syrup maple sugar
- 3/4 tsp cinnamon
- 2 tbsp Earth Balance (unsalted butter for low-sodium and migraine diet)
Instructions
- Preheat oven to 450F/230C/gas mark 7 and place a 12-inch cast iron skillet on the middle rack. You need a cast iron skillet for this to work, as it needs to be screaming hot when you put the ingredients in.
- In a medium bowl (or stand mixer), whisk together the first five ingredients.
- Peel and core the fruit, slice thinly, and toss the fruit with the cinnamon and sugar in a separate bowl.
- When the oven reaches temperature, remove the skillet using hot pads, place on a flat, heat-proof surface, and add the butter or margarine. Swirl the pan so that it is coated evenly and up the sides about an inch. Add the fruit and shake to distribute evenly. Pour the batter over the fruit. Don't worry if it floats.
- Place the pan back in the oven and bake for 25 minutes until puffed and golden.
- Serve with more margarine or butter and maple syrup.
Notes
- 261 calories
- 9 g fat
- 3 g saturated fat
- 3 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 143 g cholesterol
- 443 mg sodium
- 241 mg potassium
- 39 g carbohydrate
- 6 g fiber
- 16 g sugars
- 7 g protein
- 7 Weight Watchers Points Plus
I am reading the Migraine Relief Plan. It is very informative. I believe that I have done as much literature review and research as you have during my journey. I have not chosen it as a career path thus have not pursued interviews or published the many many recipe conversions that I have made over the years. As usual I find, as you note, that no two people express the same. I cannot follow your guidelines exclusively as I get heat exhaustion easily and my blood pressure drops without enough salt even if I have the ringing. I also cannot eat the grains and beans you proscribe due to severe reactions such as throwing up and worse migraine reactions not to mention what mint does to me. Do love your gradual habit forming plan and wish all those fellow travelers a productive and learning journey into their lives.
Sincerely,
Colleen
Hi Colleen, so glad the book is helpful to you and that you have already figured out so many things that work for you, and don’t work for you. Just to be clear about the Plan, I don’t proscribe beans or grains. They are simply an option that most people will likely wish to include.
I’ll try making these with apple slices! :)