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, it 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? Discover a mouth-watering recipe for gluten-free oven pancakes that will have your family begging for more. Filled with a delightful Strawberry Rhubarb Compote, these pancakes are not only delicious but also quick to make. Learn how to make the perfect breakfast treat that is as beautiful as it is tasty.
Strawberry-Rhubarb Gluten-Free Oven-Pancakes:
Learn how to make these pancakes with ease and impress your loved ones with a special breakfast treat. Are you looking for a delicious and gluten-free twist on traditional pancakes? Look no further than these mouth-watering Strawberry-Rhubarb Gluten-Free Oven-Pancakes. Imagine the perfect combination of sweet strawberries and tart rhubarb, topped with a delightful compote that will leave your taste buds wanting more. Whether you’re starting your day off right or looking for a delightful dessert, these pancakes are sure to impress your family and friends at any brunch gathering. Get ready to elevate your breakfast game with this irresistible recipe!
Baking the Strawberry Gluten-Free Oven Pancake Batter
Once you have prepared the perfect Strawberry-Rhubarb Compote, it’s time to move on to baking the gluten-free pancake batter. Nevertheless, preheat your oven to the specified temperature and carefully pour the batter into the prepared baking dish. Smooth out the top with a spatula to ensure even baking. Place the dish in the oven and allow the pancakes to bake until golden brown and cooked through. This step is crucial in creating the perfect texture and flavor for your gluten-free oven pancakes. Once they are done, take them out of the oven and get ready to assemble and serve your delicious pancakes.
Assembling and Serving Your Delicious Pancakes
To assemble your delicious pancakes, carefully cut the baked pancakes into individual servings. Additionally, top each piece with a generous spoonful of the prepared Strawberry-Rhubarb Compote, allowing the flavors to meld together. Nonetheless, for an extra touch of indulgence, add a dollop of whipped cream or a sprinkle of powdered sugar on top. Most importantly, serve your pancakes warm and enjoy the delightful combination of sweet strawberries, tart rhubarb, and fluffy gluten-free pancake goodness. Make sure to savor each bite and share these delectable treats with family and friends for a memorable breakfast or brunch experience.
Nonetheless, this pancake can be eaten with or without the crumble topping. Making it a versatile recipe. Furthermore, the first time I made this oven pancake I forgot to put the topping on.
In Summary:
Consequently, if you have never had rhubarb you are in for a tasty treat. Hence, it is not summer until there is some sort of rhubarb treat in the house. Most importantly, 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 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. Incidentally, I highly suggest making 2 recipes of the Strawberry Rhubar Compote so that you can serve the pancakes with some topping.
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) or gluten-free granola
Filling:
- 2 cup of Strawberry Rhubarb Compote or other fruit of your choice
Crumble Topping
- 1/4 cup almond flour
- 1/4 cup cassava flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- *1/8 tsp cardamom
- 1/4 cup maple sugar
- 1/4 cup melted coconut oil
Directions:
First, preheat the oven to 425. Place parchment paper into a casserole dish 9 x 13-inch pan. Second, combine cassava flour, almond flour, coconut sugar, baking powder, and vanilla powdered monk fruit sweetener stir until combined. Third, combine lemon juice, beaten eggs, almond milk, and 1/4 cup melted coconut oil. Fourth, combine the wet with the dry. Next, pour 1/2 of the batter into the 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. Top with crumble topping or leave off. Both ways are delicious. Bake for 25-35 minutes or until a toothpick comes out clean. Set oven to broil. Remove the 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. As a result, this will make the top of the pancake crispy. Allow to cool slightly. Lastly, 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 or gluten-free granola optional
Fruit Filling:
- 1 cup Strawberry Rhubarb Compote or other fruit of your choice
Crumble Topping
- 1/4 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/4 cup cassava flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 cup maple sugar
- 1/4 cup melted coconut oil
Instructions
- First, preheat oven to 425.
- Second, lace parchment paper into a casserole dish 9 x 13-inch pan.
- Third, 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
- Fourth, 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
- 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 or gluten-free granola
- Finally, combine the wet ingredients with the dry ingredients.
- Next, pour 1/2 of the batter into prepared casserole dish.
- 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.
- Lastly, cut into bars and serve with remaining compote, whipped cream, and Strawberry Rhubarb syrup.
Crumble Topping
- Combine all ingredients except the coconut oil into a bowl and stir together.1/4 cup almond flour, 1/4 cup cassava flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp cardamom, 1/4 cup maple sugar
- Finally, stir in the coconut oil.1/4 cup melted coconut oil
- To conclude, crumble it all over the top of the oven baked pancakes.
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.