These naturally sweet pancakes can be either eaten for breakfast or as a dessert. Using no refined sugar, no dairy and gluten free flour mixed with Coconut Flour, these pancakes really hit the spot. Any sweet tooth will be happy with the combination of Organic Cacao Powder, Organic Coconut Sugar and pear, making a mouth-watering mixture that is a healthier alternative to traditional pancakes.
Equipment
- 3 x Mixing Bowl
- Sharp Knife
- Chopping Board
- Whisk
- Non Stick Pan
- Couple of Spoons
Ingredients
Pancakes
- 2 ripe Pears, peeled, then mashed or puréed
- 130g Gluten Free Flour
- 1 tsp Gluten Free Baking Powder
- 270ml Almond Milk
- 1 Egg, beaten
For the sauce (makes one serving)
- 1 tbsp Honey
- 1 tbsp Water
Method
For the Sauce:
- To make the sauce simply place all the ingredients in a bowl and beat well with a fork.
- Add a little more water if it seems too thick.
For the Pancakes:
- To make the pancakes first prepare the pears. If they're really ripe you can mash or purée them straight off.
- If they're a bit hard then chop them and cook them briefly in the microwave or in a saucepan with a few drops of water to soften them, then mash or purée.
- Add the dry ingredients to a large mixing bowl and whisk well to combine.
- In a separate bowl combine the egg and milk. Whisk into the dry ingredients. Mix in the pear.
- Heat a little coconut oil in a non-stick pan over a medium-low heat. Add a spoonful of batter into the pan.
- Repeat depending on how many you can fit in your pan without them touching.
- Keep the heat on the low side and let the pancakes cook slowly rather than try to rush it.
- Cook for a couple of minutes on each side until cooked through.
- Add a little more oil to cook the next batch.
- Keep warm and serve with the chocolate tahini sauce.
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