Photo: Lindsey S. Love
These pancakes are slightly sweet and hearty without being dense, hold together perfectly and are just as delicious when eaten as leftovers. Sautéeing the pear slices is a really quick and tasty way to soften and warm them, and the sage is great for making this morning meal not too sweet. While the pears may be sweet enough for some, I really like drizzling these pancakes with warmed maple syrup.
Serves 4
3/4 cup chickpea flour
3/4 cup oat flour
1 Tbsp. cane sugar
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 large egg
1 cup almond milk
2 Tbsp. extra-virgin olive oil
1/2 tsp. pure vanilla extract
1 Tbsp., plus 1 tsp., coconut oil
1 firm but ripe pear, cored and sliced thin
1 1/2 tsp. minced sage, plus extra for garnish
1/4 cup toasted almonds, roughly chopped
Maple syrup, for serving
Directions
Preheat oven to 200° and line a baking sheet with foil; set aside.
In a large mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk together the egg, milk, olive oil and vanilla. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.
Heat a large skillet over medium heat; add 2 teaspoons coconut oil. Once melted, add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes on the baking sheet and place in the oven to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet, as needed.
While the pancakes are keeping warm, heat the same skillet over medium heat. Melt the remaining 2 teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. In the last 30 seconds, add the minced sage and cook until wilted and fragrant.
Plate pancakes; top with a few pear slices, sage, almonds and syrup.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Serves 4
Ingredients
Directions
Preheat oven to 200° and line a baking sheet with foil; set aside.
In a large mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, whisk together the egg, milk, olive oil and vanilla. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.
Heat a large skillet over medium heat; add 2 teaspoons coconut oil. Once melted, add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes on the baking sheet and place in the oven to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet, as needed.
While the pancakes are keeping warm, heat the same skillet over medium heat. Melt the remaining 2 teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. In the last 30 seconds, add the minced sage and cook until wilted and fragrant.
Plate pancakes; top with a few pear slices, sage, almonds and syrup.
Recipe from Chickpea Flour Does It All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season © Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Published 06/07/2016
