Sautéed Pear and Sage Pancakes with Almonds Recipe
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.