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.