Another day without all-purpose flour! But it’s okay cuz I got this cast iron baked pancake for you that doesn’t need it.

One benefit of staying at home with limited pantry items is that I can get creative with what I got. In a normal world, I eat breakfast at work, which is a quick yogurt/granola situation and half a cup of garbage coffee (sorry, work, but it’s really not good).

In a WFH world, we’re making larger, healthier breakfasts simply because we can. We love pancakes, but a weekday is still a weekday, aka we got meetings to prep for. So I made this one bowl, cast iron baked pancake.

Since my WFH world doesn’t include AP flour right now (can y’all stop taking it all?!), I made this with equal parts almond flour, which adds a lovely nuttiness, and semolina, which adds texture. You can also sub with AP flour, or experiment with whatever alt-flours you got. Pop in the oven, and in less than 15 minutes, you got breakfast. And yes, even in the near-apocalypse, I did do a powdered sugar finish because it’s always worth being fancy, even if it’s just for yourself.

Pro tip: Keep your milk and eggs at room temperature for a puffier pancake. The photo is with chilled ingredients, which creates a chewier texture. Your choice!