Pancake Tatin

I neglected to share my pancake wonder yesterday morning in favour of sharing something else pretty special…

The amazing coconut, banana and cranberry oat bars… it had to be done.

That said, there was no way I was forgetting about one of the best baked pancakes I’ve ever had the pleasure of eating. My first ever baked pancake was inspired by Angela’s baked apple pancake and after making myself a chocolate and mango version on round two, I could think of nothing more appealing or appropriate then giving the apple tatin like pancake a go!

My apples were a little less caramalised than Angela’s when I flipped the pancake over. The combination of the buckwheat and apple was however quite wonderful. The fruity flour works so well with the slightly tart applesauce and sweet softened baked apples.

The raisins and pecans in the pancake and strewn on top were a delicious little treat providing an extra hit of sweetness and nutty caramel flavour to the giant breakfast bake extravaganza.

I was a little bit hesitant about making this version of the baked pancake for fear that the apples would stick to the baking parchment and the whole thing would fall apart. No such thing happened and I flipped it out on to the plate without a spot of bother.

I’ve gone a bit baked pancake mad….not only that seem to have gone a bit circle shaped food mad too!

Here’s a sneak peak of what’s coming this evening!

Astounding! It may look like a frittata…it may just be a frittata and it most certainly is 100% vegan!

Random question for a Monday morning…What’s your favourite circle shaped food?

Baked Apple Buckwheat Pancake

 Print this easy peasy recipe

Servings –1

Preparation Time – 30 minutes

Cooking Time – 35-40 minutes

Ingredients

Pancake

• 60g (1/2 cup) buckwheat flour
• 1 tsp baking powder
• 125ml (1/2 cup) almond milk
• 125ml (1/2 cup) apple sauce
• 1/2 tbsp maple syrup
• 1/2 tbsp chopped pecans
• 1/2 tbsp golden raisins (chopped if large)
• 1 small apple cored and sliced

Toppings

• 1/2 tbsp chopped pecans
• 2-3 whole pecans
• 1/2 tbsp golden raisins
• 1-2 tbsp plain soy yoghurt
• 1 small apple sliced + 1/4 tsp cinnamon
• Maple syrup to drizzle

Directions

1. Mix together all pancake ingredients with the exception of the apple until smooth.
2. Set to one side for 30 minutes for best results.
3. Preheat oven to 180C (350F).
4. Place a circle of baking parchment to cover the base of a small (approx. 7 inch) shallow pan.
5. Place apple slice on the baking parchment in a circle, pour over pancake batter and smooth the surface with the a spatula or back of a wet spoon.
6. Bake in the oven for 35-40 minutes, until a skewer comes out clean.
7. Slice apple for topping, sprinkle with cinnamon and place under a preheat grill for 10 minutes, turning at least once during this time.
8. Allow pancake to cool for 5-10 minutes when cooked. Slice in to four, or leave whole, whatever you fancy! Serve topped with grilled apple slices,soy yoghurt, pecans, raisins and a drizzle of maple syrup.

Tagged as: apple, baked pancake, breakfast, buckwheat, buckwheat flour, cinnamon, gluten free, oh she glows, pancake, vegan, wheat free