- Pancakes
- 1 USA Pear, peeled, cored and roughly chopped
- 6 large medjool dates, pits removed and roughly chopped
- 1 cup milk
- 1 egg
- ¾ cup plus 2 tablespoons superfine brown rice flour
- 2 tablespoons tapioca starch
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
- Pear Maple Spread
- 2 USA Pears, peeled, cored and roughly chopped
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons maple syrup
For pancakes: Place the pear, dates, milk and egg in a blender and process until smooth, about 1 minute. Add the flour, starch, salt and baking powder and blend until fully combined, scrapping down the blender container a time or two.
Heat a griddle or skillet over medium heat until a drop of water sizzles immediately when splashed on it. Spray with some gluten-free non-stick cooking spray. Ladle on a heaping ¼ cup of batter per pancake. Cook until the edges look dry and the bottom is golden brown, about 3 – 4 minutes. Flip and cook until the bottom is browned and the pancakes feel firm to the touch. Keep pancakes warm in a low (200 degrees) oven and repeat with remaining batter.
For spread: Combine the pears, lemon juice and maple syrup in a small sauce pan. Bring to a boil, lower the heat to medium low and simmer until the pears are fork tender, about 6 minutes. Mash the pears a little with a fork or potato masher, keeping the mixture chunky. Raise the heat and reduce the liquid until it is thick a syrupy, serve warm with pancakes.
- Serving Size: 2 Pancakes (274g)
- Calories: 400
- Carbohydrates: 89g
- Protein: 7g
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