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Puff Pancake with Fruit

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Ingredients
  

  • 6 eggs
  • 1½ cups milk or milk alternative like soy, rice, coconut, almond, etc
  • 1 cup organic whole wheat flour
  • 3 tablespoons honey
  • 1 teaspoon Vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon Cinnamon
  • ⅛ stick Butter or Earth Balance
  • Fresh or frozen fruit: apples raspberries, blueberries,peaches, etc
  • Cinnamon and ½ - ¾ cups of pecans for topping optional

Instructions
 

  • Preheat oven to 425°F.
  • Melt butter in 8 x 8 Pyrex or baking dish.
  • Recipe doubles easily. If you double it, use a 9 x 13 pyrex.
  • In large bowl or blender mix: eggs, milk, flour, honey, vanilla, salt, cinnamon (ok to be a little lumpy).
  • Put fruit in pyrex on top of melted butter.
  • Pour egg mixture on top of fruit.
  • Optional: Sprinkle with cinnamon and pecans.
  • Bake at 425°F for about 45 minutes, or until nice and puffy. If browning too quickly, cover with foil for last 20 minutes.
  • Serving suggestion: pair with a dollop of plain greek yogurt and a small amount of 100% maple syrup.
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