Author Notes: A pear pancake recipe inspired by Jaime Oliver's apple pancakes with a gluten-free twist.
These pancakes can also be served as a savoury option for breakfast or even lunch/dinner. Serve them without the sauce, and instead with a soft cheese such as baked goats cheese, Camembert or Brie and caramelized red onion or chutney.
In this case, substituting the quinoa flour for glutenfree flour (mix) or rice flour might be appropriate to reduce the sweet aspect.
Adding some dried rosemary or thyme to the pancake batter will accentuate both savoury and sweet options. —i.m.
Serves 3 hungry people
- 1 large pear, coarsely grated
- 1 egg
- 1 cup almond milk
- 1/2 teaspoon baking powder
- 1/2 cup almond meal
- 1/2 cup quinoa flour
Dried Apricot Sauce
- 1/2 cup dried apricots
- 1/2 cup water
- 1/2 cup almond milk
- 1/2 teaspoon arrowroot
- dash vanilla essence (or paste)
- Slice the dried apricots
- Put the apricots and water into a saucepan and bring to the boil. Add the almond milk and vanilla.
- Simmer till soft, add the arrowroot then remove from heat and allow to cool.
- Once cool, puree the mixture with a blender until you have a smooth sauce.
- This can be gently reheated to serve over the pancakes. Alternatively serve it cool more as a spread
- This recipe was entered in the contest for Your Best Pancakes, Sweet or Savory