Dutch Pancake (oven-baked)
Prep:
5 minutes
|
Cook:
15 minutes
1-2
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Easy
Ingredients
1 fresh pear or apple, peeled, and cored or sliced
1 extra large egg well beaten
1 heaping TBSP nut flour
1 TBSP SCD goat yogurt (optional)
⅛ tsp baking soda
1 tsp honey
1 TBSP butter
cinnamon
SCD yogurt, warm berries, or additional honey for topping
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1 fresh pear or apple, peeled, cored, and sliced
1 extra large egg well beaten
1 heaping TBSP (20 ml) nut flour
1 TBSP (15 ml) SCD goat yogurt (optional)
⅛ tsp (0.625 ml) baking soda
1 tsp (5 ml) honey
14 grams butter
cinnamon
SCD yogurt, warm berries, or additional honey for topping
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 425°F (218°C).
- Combine egg, almond flour, and baking soda in a bowl and mix well.
- Heat small oven-proof skillet and melt butter in it.
- Add batter and sliced fruit.
- Drizzle honey and cinnamon over it.
- Bake 10 -15 minutes.
- Remove carefully using pot holder on skillet handle.
- Cool five minutes and add topping of choice.
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Nutritional Info
Storage
Notes
Yogurt is optional. If using apples, it may need to cook longer.
Used with permission from
SCD Recipe
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