DELICIOUS CINNAMON PEAR GLUTEN-FREE PANCAKES

These heavenly cinnamon spiced pear gluten-free pancakes will fill the air

with deliciousness. To replace eggs in any recipe, you can simply make a flaxseed egg substitution. That’s what we used in this recipe and the pancakes came out fluffy, moist, and allergen-free. While they aren’t totally cleanse-approved, we think these pancakes are a delicious healthy alternative to your fave brunch spot!

DELICIOUS CINNAMON PEAR GLUTEN-FREE PANCAKES

Makes about 8 pancakes

Ingredients:

Pancakes:

1 pear (peeled and diced)
1 ½ cups Bob’s Red Mill Gluten-Free Pancake mix
2 flaxseed eggs (2 Tbsp. flaxseed meal mixed with 6 Tbsp. water)
2 Tbsp. melted coconut oil (refined)
1 tsp, vanilla extract
1 ¼ cup unsweetened almond milk
1-2 Tbsp. coconut nectar
1 Tbsp. ground cinnamon
Maple syrup or coconut nectar to serve

Caramelized pears:

1 pear (peeling and thinly sliced lengthwise)
1 Tbsp. coconut sugar
½ Tbsp. ground cinnamon
1 Tbsp. melted coconut oil (refined)
1 tsp. coconut nectar

Directions:

Pancakes:

1. Peel the skin off your first pear then finely chop into small pieces, and prep your ingredients.

 

2. Whisk together the rest of the pancake ingredients in a large bowl and mix in the diced pear.

3. Heat about 1 tablespoon of coconut oil in a saucepan, and cook about 1/3 cup of pancake batter in your pan. Cook until golden brown on each side, about 3 minutes.

4. Repeat steps 1-3 until you’ve used all of the batter.

Caramelized Pears:

1. Peel the skin off your second pear and thinly slice lengthwise.

2. Mix together the pear and remaining ingredients.

3. Heat a small pan to medium heat and cook your pear until lightly brown and caramelized, and flip over after about 4-5 minutes and cook on the other side for the same amount of time.

4. Stack your pancakes on top of one another on a plate and add the caramelized pear slices on top, drizzling either coconut nectar or maple syrup over your stack. Enjoy!

 

Recipe and photography by Dorit Jaffe

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