Pear Pancakes

Recipe by Maxine Ali

Serves 1
Takes 20 minutes (plus overnight)

This recipe is egg-free and vegan, as well as being totally yummy! Serve these pancakes with your favourite nut butter for a hearty weekend breakfast.

Ingredients

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  • 75 grams buckwheat flour
  • 2 heaped tablespoons of oats
  • 1 tablespoon of brown rice flour
  • 75 grams of almond milk
  • 2 pears
  • 1 teaspoon ground cinnamon
  • 1 tablespoon of Bioglan Superfoods Flax + Chia mixed with 3 tablespoons of water, allowed to rest for 20 minutes – 8 hours (the longer the better)
  • 1 teaspoon baking powder
  • Coconut Oil for cooking

Method

Prepare your Flax + Chia and water mixture and place these aside until ready.

When ready, simply place the oats, buckwheat and brown rice flour, almond milk, pears, cinnamon, baking powder, and the Flax + Chia and water mixture into a high speed blender or food processor and blend until a batter forms. Transfer this to a bowl.

Heat a frying pan on the stove-top to a medium heat, grease with a little coconut oil and pour 1/2 a tablespoon of the mixture into the pan, using the spoon to form a circular shape. Cook until bubbles begin to form on the top of the batter, then flip and cook for another minute and a half or so, until the pancake is slightly golden. Then, transfer to a plate and repeat with the rest of the batter.

Serve with some fresh fruit or nut butter and enjoy!