These heavenly cinnamon spiced pear gluten-free pancakes will fill the air with deliciousness. To replace eggs in any recipe, you can simply make a flaxseed egg substitution. That’s what we used in this recipe and the pancakes came out fluffy, moist, and allergen-free. While they aren’t totally cleanse-approved, we think these pancakes are a delicious healthy alternative to your fave brunch spot!
Benefits of pears
Pears are naturally sweet which means this recipe doesn’t need much in the way of sweeteners added to it. We used a bit of coconut sugar and nectar, which are low-glycemic and less processed than other alternatives out there. The gluten-free pancake mix is unsweetened and it is premixed so the pancakes come out light and fluffy. We also added vanilla and cinnamon for flavor, and it made these taste like French toast!
If you are craving something sweet it’s often your body’s way of signaling to you that it’s in need of energy. These pancakes are also a good alternative to make when craving something sweet because they are extremely low in sugar and naturally sweetened with fruit.
Antioxidants for long-term health
Pears also contain anti-inflammatory properties and are full of antioxidants. They are rich in a variety of phytonutrients but one in particular called flavonols, which are high in antioxidants and help protect your body against free radicals. Eating more pears has actually been shown to decrease your risk of heart disease. Talk about super nourishing pancakes!
Makes about 8 pancakes
1 pear (peeled and diced)
1 ½ cups Bob’s Red Mill Gluten-Free Pancake mix
2 flaxseed eggs (2 Tbsp. flaxseed meal mixed with 6 Tbsp. water)
2 Tbsp. melted coconut oil (refined)
1 tsp, vanilla extract
1 ¼ cup unsweetened almond milk
1-2 Tbsp. coconut nectar
1 Tbsp. ground cinnamon
Maple syrup or coconut nectar to serve
1 pear (peeling and thinly sliced lengthwise)
1 Tbsp. coconut sugar
½ Tbsp. ground cinnamon
1 Tbsp. melted coconut oil (refined)
1 tsp. coconut nectar
1. Peel the skin off your first pear then finely chop into small pieces, and prep your ingredients.
2. Whisk together the rest of the pancake ingredients in a large bowl and mix in the diced pear.
3. Heat about 1 tablespoon of coconut oil in a saucepan, and cook about 1/3 cup of pancake batter in your pan. Cook until golden brown on each side, about 3 minutes.
4. Repeat steps 1-3 until you’ve used all of the batter.
1. Peel the skin off your second pear and thinly slice lengthwise.
2. Mix together the pear and remaining ingredients.
3. Heat a small pan to medium heat and cook your pear until lightly brown and caramelized, and flip over after about 4-5 minutes and cook on the other side for the same amount of time.
4. Stack your pancakes on top of one another on a plate and add the caramelized pear slices on top, drizzling either coconut nectar or maple syrup over your stack. Enjoy!
Recipe and photography by Dorit Jaffe
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