Ingredients
- 1 ¾ cups low-fat buttermilk
- 2 large eggs
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 ¼ cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons sunflower or avocado oil, divided
- 1 large ripe but firm pear, cored and thinly sliced, peel left on
Optional toppings for serving:
- maple syrup
- chopped toasted pecans, walnuts, or your favorite nuts
- additional sliced pear, banana, or your favorite fruit
- ground cinnamon
Directions
-
Heat oven to 400°F. Brush a 9 x 13-inch rimmed quarter-sheet pan with about 1 tablespoon of the oil, making sure to coat the corners and sides. You can also line the bottom with parchment and lightly oil the parchment.
In order, add the buttermilk, eggs, 1 tablespoon maple syrup, vanilla, oats, baking powder, baking soda, salt, cinnamon, and remaining 1 tablespoon oil to a blender. Blend on high until smooth. Let the batter stand for 5 minutes to allow the oats to hydrate and the batter to thicken slightly.
Pour the batter into the prepared pan and spread it evenly to the edges. Arrange the pear slices over the top, pressing them very lightly into the batter.
Bake for 14 minutes, until the pancake is puffed, lightly golden around the edges, and the center springs back when gently touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Let stand for 3 to 5 minutes, then cut into 8 squares. Serve topped with a drizzle of maple syrup, chopped pecans, or your favorite toppings.
Nutrition
