Ok so a baked pizza isn’t all that original but how about a breakfast one?
The cherry almond version feels like a lifetime ago….boy oh boy do I miss Summer if only for the cherries.
I’m now making the most of frozen berries in order to get my fix but unfortunately I totally underestimated how quickly I’d get through the frozen cherries…not one remains! They’re not something you can pick up in Ireland…blueberries on the other hand are stacked high in the freezer section of most grocery stores.
I whipped up a quick blueberry chia jam – recipe below, and then decided it would be put to good use spread on top of a thick super duper sized pancake!
Baking pancake batter produces a completely different texture. Much more sturdy and whole, with a slight crust on top which makes it ideal for spreading something moist. The last thing you want is your jam seeping through your pancake creating one big plate of mush!
It’s of course gluten free (made with buckwheat and quinoa flour), and sliced up beautifully! I usually add a banana to my pancake batter but I wanted something more bread like and a little more dense so opted for just a small amount of applesauce and it worked a treat.
The topping combination was sensational. Who doesn’t love soft sweet warmed banana…well I didn’t for a hell of a long time but I can’t imagine how I ever managed to have a distaste for it (I actually had a full on phobia of bananas for a good ten years, couldn’t even peel one!)
The homemade nut butter truly was the icing on the pancake. The combination of cashew and coconut was one I’d been dreaming of for quite some time.
It’s so incredibly sweet yet I added no sugar or sweetener whatsoever!
I gave the the roasted cashews and coconut an almighty whizz up with the vanilla extract (hence the sweetness!)
I have less than half the jar left…
…definitely my new favourite nut butter hands down and a total bonus that I made it myself!
Recipe for the dreamy cashew coconut butter can be found here!
Loved that the pizza pancake could be sliced and eaten single-handedly!! A free hand to peruse bloglovin while I munched!
If you could create the perfect sweet breakfast pizza what toppings would you choose?
Banana Blueberry Breakfast Pizza
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake breakfast entree gluten-free vegan vegetarian sugar-free apple sauce buckwheat flour quinoa flour bee pollen
Ingredients (Serves 1)
- 40g (1/3 cup) buckwheat flour
- 30g (1/4 cup) quinoa flour
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1 tsp vanilla extract
- 125ml (1/2 cup) unsweetened almond milk
- 2 tbsp applesauce
- 1 medium banana sliced
- 2 tbsp coconut cashew butter
- 1 tsp bee pollen (optional but highly recommended!)
Blueberry Chia Jam
- 1 tsp vanilla extract
- 180g (1 cup approx.) blueberries – fresh or frozen
- 1 tbsp chia seeds
- 1/2 tbsp liquid sweetener of choice (optional)
Preheat oven to 180C (350F).
Whisk or blend together all pancake ingredients until smooth.
Pour in to a small (8 inch) non stick skillet – grease with a drop of coconut oil if unsure!
Bake for 25 minutes.
Meanwhile place chia jam ingredients in to a pot. Simmer and mash blueberries periodically for about 10 minutes.Set to one side to cool and thicken.
Remove pancake from the oven. Place banana slices under a grill to soften while you assemble.
Flip pancake gently out on to a plate. Spread with chia jam (I used! almost all of it!).
Lay grilled banana slices on top, drizzle with cashew coconut butter and sprinkle with bee pollen to serve.