Cinnamon Pear Pancakes

By Amy Crawford

Makes: 5 pancakes

For the last couple of weeks, Loving Earth and I have been marvelling at the most amazing selection of nourishing breakfasts as part of a competition to win a Loving Earth prize pack and my whole foods eBook, A Nourishing Kitchen. When I say amazing selection I am not joking - we had over 1,500 photos to select from and it was TOUGH! There were soooo many great entries and a whole heap of potential winners. This one however, caught our eye. Just look at it, and the shot below. How scrumptious! The crunch of the nuts and seeds, the oozing creaminess of that tahini (helps if you are a tahini addict like myself). Oh my goodness! I was actually hoping to make it today but my tahini is too solid, so I'm off to buy a runnier less chilled version and look forward to giving this beautiful recipe a run for its money shortly.

A HUGE congratulations to the very talented Amy Glenister AKA @nourishyoself who produced these most beautiful pancakes, full of nourishing goodness for us all to share. If you are not yet following Amy's instagram feed you really must, it is just beautiful.

You'll need:
2 tbsp coconut flour
2 tbsp quinoa flakes
1 tbsp protein powder (Amy used vanilla flavoured Vital Protein, flavourless would also be fine)
1 tsp psyllium husk
1 tsp each Loving Earth maca and mesquite powders
1 chia or flax egg (1 tbsp chia seeds OR flax meal + 3 tbsp water left to sit until firm)
Almond milk (or milk of choice) to bring to a batter 1/2 pear, sliced
1 tspn coconut oil
Cinnamon

Heat the coconut oil in a pan. Dust the pear slices with cinnamon and gently fry until caramelised. Set aside. Mix all dry pancake ingredients, then combine with the wet. Place a heaped dessert spoon of the batter into the pan and gently press down, being careful so that the pancake doesn't break. Arrange slices of pear on top so they are embedded before flipping, again being very careful when flipping as these tend to break quite easily. Spread each pancake with a little tahini and stack on a plate, then add desired toppings. Topped here with a sprinkle of cinnamon and LSA meal, hazelnuts, pistachios, activated pepitas, hemp seeds, white mulberries, cacao nibs and homemade raw chai spiced buckinis. These are great drizzled with your choice of rice malt syrup, maple syrup, honey etc for sweetness.

Category:

Published:

July 18 2013

Share this: