Do you ever wake up on the weekends and say to yourself, “I want pancakes but heavens ta Betsy, I’m just too lazy to make ‘em?”
^^^ This is my pre-pot-of-coffee lament on many-a-weekend.
But you guys: I have a solution.
It’s pretty epic, inventive, bold, you’ve never seen anything like it, won’t believe the ingenuity, more creative than Pablo Picasso himself…
It’s basically a Dutch baby.
But it’s grain-free…
…prepared in a BLENDER of all things.
…and a cast iron (or oven-safe) skillet.
You know what this means…
Easy like Sunday morning.
Toss ALL of the ingredients in your blenderooski. Blend it to smithereens, pour it in a skillet, pop it in a pre-heated oven, and PRESTO: lazy lady large pancake for the bloomin’ win.
This eliminates the whisking, the bowl, the batter-to-griddle, the flipping (and imminent pancake-ruining), the hovering, the pancake burning, the skillet smoking, the fire alarm going off-ing, the why-isn’t-breakfast-ready-yet?-I’m-fungry-ing, it’s just the simplest thing.
You just shove ‘er in the oven, and walk away.
You may now drink your coffee on the couch
as fast as you can swallow at a leisurely pace in peace, and enjoy breakfast in 30-ish minutes sans stove-hoverage.
So dis skillet pancake thingamajig. It’s dense, yet moist. Made with almond meal, tapioca flour, and sweetened with coconut sugar, you’ve got yourself a gluten-free, dairy-free, low glycemic, high protein breakfast. High octane body fuel, people!
I eat it like I stole it.
You can replace the coconut sugar with your crystallized or liquid sweetener of choice. If using a liquid sweetener (such as maple syrup, cut the measurement down to 2 tablespoons versus 3). If using honey, keep close watch on the pancake, as honey burns at a lower temperature than most sugars. What’s that you say? You want to add a mashed banana and make a naner pancake out of the whole dang thing? Stop it, you mind reader, you.
Because we like to make things fancy, we can add a fruit compote for the topping. This roasted cherry compote cooks in the oven right alongside the skillet pancake. To shorten the prep time, you can use frozen cherries instead of pitting fresh.
Also, we do a dollop of coconut whipped cream on top, because we allllllways have coconut whipped cream in the fridge, right? ruh-IGHT!
You can also serve this beauty up with fresh berries, almond butter, yogurt, and/or a good slathering of butter and pure maple syrup.
Nevermore shall we view pancakes as a daunting task.
Grain-Free Skillet Pancake with Roasted Cherry Compote (Paleo)
Roasted Cherry Compote:
- 2 cups cherries pitted*
- 1 tablespoon coconut oil
- 1 tablespoon coconut sugar
Grain-Free Skillet Pancake:
- Coconut whipped cream optional
Preheat the oven to 400 degrees F.
Add the ingredients for the roasted cherries to a small casserole dish and toss everything together. Set aside.
Add the coconut oil to a 10-inch cast iron skillet and place in the oven just until melted. Remove the skillet from the oven and carefully rotate the skillet to spread the oil along the sides of the pan. It will seem like there is a lot of oil in the skillet - this is normal.
Add all of the ingredients for the pancake to a blender and blend until smooth.
Pour the pancake batter into the skillet and place on the center rack of the preheated oven.
Place the cherries in the oven, and bake both the cherries and the pancake for 20 to 22 minutes.
Remove the pancake and the cherries from the oven and allow them to cool slightly.
Cut the pancake into triangles and serve with cherry compote and coconut whipped cream. Note: Keep in mind the skillet will stay hot for a long time! Be sure to use oven mitts when handling.