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Berry Custard Oven Pancake - Gluten & Dairy Free
Servings
2
Ingredients
4
eggs
1/4
cup
honey
2
teaspoons
grated citrus zest
I used orange
1
tablespoon
lemon juice
1/2
teaspoon
salt
2/3
cup
oat flour
1/3
cup
brown rice flour
or oat flour instead
1
cup
pureed raspberries
fresh or frozen
1/4
cup
allowed butter or fat
Fresh strawberries and honey for topping
Instructions
Place a 12" skillet or 9 X 13 pan in a 425 degree oven, I used my cast irons, a 10 " and a 6".
In a blender, puree the raspberries, pour into a bowl and set aside.
In the same blender without rinsing, place all the rest of the ingredients except the butter and whirl until well blended.
When the pan is hot, put the butter in it to melt.
Pour the pancake batter into the pan, and then top with the pureed raspberries, pouring them out as evenly as possible over the whole pancake.
Bake for 25-30 minutes until golden brown.
Let it set for 10 minutes then top with fresh strawberries and a drizzle of honey.