Whole-Wheat Oven Pancake

If you don’t have anything special planned for Father’s Day (this Sunday!) then here is your answer. This simple whole-wheat German “oven pancake” can easily be passed off as a breakfast, snack, or even a dessert dish (especially if you top it with homemade ice cream…yum). Both the apple and pear suggested below go really well with the flavors, but don’t be afraid to experiment with other fruits like bananas, raisins, or blueberries depending on what you have on hand.

Some other Father’s Day brunch ideas are as follows:

• Egg Soufflé
• Whole-Wheat French Toast
• Green Eggs {and Ham}
• Whole-Wheat Banana Pancakes
• Breakfast Casserole Bites
• Whole-Wheat Crepes
• Quiche
• Whole-Wheat Waffles

Whole-Wheat Oven Pancake

4.67 from 6 votes

Course: Breakfast, Desserts

Cuisine: American

Keyword: pancakes

Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian

Category: Freezer Friendly

Active Time: 12 minutes

Cook Time: 12 minutes

Total Time: 24 minutes

Servings (Adjust to suit): 4 people

Calories: 288 kcal

Adapted from Williams-Sonoma Breakfast Cookbook

Print

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Ingredients

• 5 eggs, preferably pastured and/or organic
• 2 teaspoons pure vanilla extract
• 1/4 cup honey, plus 1 teaspoon, divided
• 1/2 cup whole-wheat flour, I used King Arthur's White Whole Wheat Flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 1/2 tablespoons butter, preferably organic
• 1 apple, preferably organic
• 1 pear, preferably organic
• 1 teaspoon cinnamon, We prefer fresh

Optional Toppings

• pure maple syrup
• berries

Instructions

1. Preheat the oven to 375 degrees F.
2. Core and slice both the apple and pear (you can leave the peel on) into pieces between ¼” and ½” thick, set aside.
3. In a blender combine the eggs, vanilla, honey, flour, baking powder and salt. Blend until smooth, about 10 – 15 seconds.

4. Heat the butter in an ovenproof sauté pan over medium heat. Add the sliced pears and apples and cook for about 5 minutes or until soft. Sprinkle the fruit with cinnamon and remaining teaspoon of honey then toss to combine.

5. Spread fruit evenly across bottom of pan and pour batter over top. Cook for about 4 - 5 minutes over medium-low heat until the bottom is set. Transfer to oven and bake until top is golden brown, about 6 – 8 minutes.
6. Put a large round platter upside down over the top of pan and then flip over together with pan. The pancake should come out clean onto the platter. Slice, eat, and enjoy!
   

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Whole-Wheat Oven Pancake

Amount Per Serving

Calories 288 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 216mg72%

Sodium 128mg6%

Potassium 305mg9%

Carbohydrates 43g14%

Fiber 4g17%

Sugar 27g30%

Protein 9g18%

Vitamin A 455IU9%

Vitamin C 4mg5%

Calcium 96mg10%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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