Pancakes are baked puffy and light in this breakfast treat with cinnamon sprinkled pears to delight your mouth with every bite. The featured fruit can be adjusted to fit the seasons, so try these flapjacks with strawberries in the Springtime, cherries when it’s Summer and apples when Autumn hits. This recipe comes to us from Stephanie, The Recipe Renovator.
- 3 eggs
- 3/4 cup nonfat milk
- 3/4 cup gluten free flour*
- 3/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 pears, peeled, cored and thinly sliced
- 1 tablespoon maple syrup
- 3/4 teaspoon ground cinnamon
- 2 tablespoons margarine
*Gluten free flour can be purchased in stores, but if time allows we suggest making your own by grinding equal parts brown rice, sorghum and oat flour.
Preheat an oven to 450 degrees. Place a 12-inch cast iron skillet in the oven, on the middle rack, while the oven is preheating.
Whisk the eggs, milk, flour, vanilla and salt together in a large bowl.
Toss the sliced pears with the maple syrup and cinnamon.
When the oven has finished preheating, remove the skillet using pot holders and place on a flat, heat-proof surface. Add the margarine and swirl so that the skillets surface is left with a light coating.
Add the fruit to the prepared skillet and shake to ensure it’s distributed evenly. Pour the batter evenly over the fruit.
Place the pan bake in the oven and bake for 25 minutes, or until the pancake is puffed and golden. Serve with additional maple syrup, if desired.