Red Meat Allergy Friendly Coconut-Vanilla Pear Oven Pancake

Total time40 min

Prep time15 min

Cook time25 min

4.6

(19)

Red Meat Allergy Friendly Coconut-Vanilla Pear Oven Pancake

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Ingredients

4 servings

For the batter

3 large eggs
½ cup full-fat coconut milk
½ cup all-purpose flour
1 tbsp maple syrup
1 tsp pure vanilla extract
¼ tsp salt
2 tbsp unsalted butter, divided

For the pears

2 medium ripe pears, peeled, cored, and sliced ¼-inch thick
1 tbsp maple syrup
¼ tsp ground cardamom

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Place a 10-inch oven-safe skillet in the oven and preheat to 425°F (220°C). Allow the skillet to heat for at least 15 minutes while you prepare the batter and pears.
2
In a mixing bowl, whisk together the eggs, coconut milk, flour, 1 tbsp maple syrup, vanilla extract, and salt until the batter is smooth and no dry streaks remain — it should be thin and pourable, similar in consistency to heavy cream.

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