These delicious little pancakes are both moist and sweet from the seasonal pears. Any leftovers (if there are any!) can be frozen and reheated for more rushed mornings. We’ve added oats to boost the fibre which helps to make them more filling and supports gut health. Oats also contain beta glucans which provides a handy immune boost. Eggs provide a good hit of protein to help keep hunger at bay.
We’ve chosen white spelt as our flour of choice as some find it easier to digest than refined white flour. Gluten free flour works just as well.
200g white spelt or gluten free flour
40g oats (we like Rude Health Sprouted Oats)
1 x pear, grated
1 tsp baking powder
140-150ml Coconut/ almond/ oat/ dairy milk
Coconut oil to fry
Place the flour and baking powder into a bowl. Sprinkle in the oats. Make a well in the centre of the flour with a wooden spoon and crack in the eggs. Mix the eggs gently into the flour, coaxing the flour gently into the centre to create a paste. Add in the grated pear and gently combine. Next pour in your chosen milk and bring everything gently together to one form a cohesive batter.
Place a non-stick frying pan onto a medium high heat and add in a good dollop of coconut oil.
Either take spoonfuls of the mix and cook like little American fluffy pancakes or if time poor make them large and cook one large pancak (cutting them into wedges later). Cook until they slightly bubble around the edges and turn a golden brown then flip over and cook the other side. Add more coconut oil if needed to prevent the pancakes sticking - it also adds a delicious flavour to the pancakes.
Enjoy by pouring a dash of maple syrup on top and spreading with the back of a spoon. Enjoy :)