Flourless PB&J Oven Pancake
The kids can help with this gluten-and-dairy-free version of the classic “Dutch baby,” an oven-puffed “pancake.” The peanut butter and eggs pack in lots of protein for staying power, along with a heaping helping of fruit from the bananas and berries. Making the batter in a blender and baking in the oven keeps the mess to a minimum and eliminates the need for standing over the stove and flipping, which means the whole family can safely get involved.
- 3 very ripe bananas
- 4 large eggs
- 1/2 cup natural-style unsweetened peanut butter (you can also use another nut or seed butter if there’s an allergy in your home)2 tablespoons granulated sugar
- 1/2 tsp. baking powder
- 1 1/2 cups raspberries or quartered strawberries, fresh or frozen
- 2 tablespoons unsalted butter, coconut oil, or vegetable oil
1. Preheat your oven to 400 degrees.
2. Place the butter or oil in an 8×8 inch square baking dish and set the dish in the oven while it preheats.
3. In a blender, combine the bananas, eggs, peanut butter, sugar, and baking powder. Blend at high speed until smooth, about 1 minute.
4. Transfer the batter to a large bowl and gently fold in the berries.
5. When the oven has preheated, remove the baking dish and swirl the melted butter or oil around the pan to coat it. Pour off excess.
6. Quickly pour the pancake batter into the hot dish and return to the oven.
7. Bake at 400 degrees for 25-30 minutes, until golden brown, slightly puffed, and a toothpick inserted in the center comes out clean.
8. Allow the pancake to set for 5 minutes before cutting into squares and serving warm. Top with maple syrup, honey, or additional fruit as desired.