Strawberry-Rhubarb Gluten-Free Oven-Pancakes are the perfect baked pancake. These sweet and tart pancakes will have your family raving about breakfast. Made with Strawberry Rhubarb Compote in the center of this pancake is a hidden treat. So tasty. Quicker to make than normal pancakes. Needless to say, they are not only delicious but are beautiful on a plate. What could be better than food art for breakfast?
Strawberry-Rhubarb Gluten-Free Oven-Pancakes:
Consequently, if you have never had rhubarb you are in for a tasty treat. I grew up seeing and eating rhubarb. Hence, it is not summer until there is some sort of rhubarb treat in the house. Fresh rhubarb is the best. However, if you are lucky enough to have a plant in your backyard and get tired of eating rhubarb then you could cut them into 1-inch pieces and freeze them.
In any case, rhubarb is versatile and can be used in a large variety of sweet and savory recipes. In conclusion, this recipe is versatile as you can use any fruit in this. For example, using only strawberries makes amazing tasting pancakes. Coconut Sugar, Monk Fruit Sweetener, and almond flour can all be found on Amazon.
Strawberry-Rhubarb Gluten-Free Oven-Pancakes:
Ingredients:
- 1 cup cassava flour
- 1 cup almond flour
- 1/3 cup coconut sugar
- 3 tsp baking powder
- 1 tsp fresh lemon juice
- 6 tsp powdered vanilla monk fruit sweetener
- 2 beaten eggs
- 2 cups almond milk
- 1/4 + 2 cup + tsp melted coconut oil
- *1 cup chopped nuts (optional)
Filling:
1 cup of Strawberry Rhubarb Compote or other fruit of your choice
Directions:
First, preheat the oven to 425. Place parchment paper into a casserole dish 9 x 13-inch pan. Combine cassava flour, almond flour, coconut sugar, baking powder, and vanilla powdered monk fruit sweetener stir until combined.
Next, combine lemon juice, beaten eggs, almond milk, and 1/4 cup melted coconut oil.
Finally, combine the wet with the dry. Next, pour 1/2 of the batter into prepared casserole dish. Using an offset spatula spread the batter all over the bottom of the casserole. Scatter the strawberry rhubarb compote on the top of the batter.
Pour the remaining pancake batter on top of the compote.
Bake for 25-35 minutes or until a toothpick comes out clean. Set oven to broil. Remove Baked Pancakes and brush the top with the remaining coconut oil. Place back in the oven for one to two minutes. Watch carefully or they could burn. This will make the top of the pancake crispy. Allow to cool slightly.
Cut into bars 
and serve with remaining compote, whipped cream, and Strawberry Rhubarb syrup.
Strawberry-Rhubarb Gluten-Free Oven-Pancakes Recipe
Equipment
Ingredients
- 1 cup cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/3 cup coconut sugar
- 3 tsp baking soda
- 1 tsp fresh lemon juice
- 6 tsp powdered monk fruit sweetener
- 2 whole beaten eggs
- 2 cups almond milk
- 1/4 + 2 cup + tsp coconut oil
- * 1 cup chopped nuts optional
Fruit Filling:
- 1 cup Strawberry Rhubarb Compote or other fruit of your choice
Instructions
- First, preheat oven to 425.
- Place parchment paper into a casserole dish 9 x 13-inch pan.
- Combine cassava flour, almond flour, coconut sugar, baking powder, and vanilla powdered monk fruit sweetener stir until combined.1 cup cassava flour, 1 cup almond flour, 1/3 cup coconut sugar, 3 tsp baking soda, 6 tsp powdered monk fruit sweetener
- Next, combine lemon juice, beaten eggs, almond milk, and 1/4 cup melted coconut oil.1 tsp fresh lemon juice, 2 whole beaten eggs, 2 cups almond milk, 1/4 + 2 cup + tsp coconut oil
- Finally, combine the wet ingredients with the dry ingredients.
- Next, pour 1/2 of the batter into prepared casserole dish.
- Using an offset spatula spread the batter all over the bottom of the casserole.
- Scatter the compote on the top of the batter.1 cup Strawberry Rhubarb Compote or other fruit of your choice, * 1 cup chopped nuts
- Pour the remaining pancake batter on top of the compote.
- Bake for 25-35 minutes or until a toothpick comes out clean.
- Set oven to broil.
- Remove Baked Pancakes and brush the top with the remaining coconut oil.
- Place back in the oven for one to two minutes.
- Watch carefully or they could burn.
- This will make the top of the pancake crispy.
- Allow to cool slightly.
- Cut into bars and serve with remaining compote, whipped cream, and Strawberry Rhubarb syrup.
Notes
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 6 g | 32 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 46 mg | 15 % |
| Sodium 243 mg | 10 % |
| Potassium 271 mg | 8 % |
| Total Carbohydrate 25 g | 8 % |
| Dietary Fiber 2 g | 10 % |
| Sugars 15 g | |
| Protein 3 g | 7 % |
| Vitamin A | 4 % |
| Vitamin C | 22 % |
| Calcium | 116 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
For other Gluten-Free and Refined Sugar-Free Recipes:
The strawberry Rhubarb are unique flavors and a great addition to the recipe. Your pancake reminds me of Jamaican bulla cake. Looks delicious Larena. Pinned for later reference.
Perfect for brunch. Thanks for the kindness.