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.
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Ingredients
- Pear Pancakes
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1
large pear, coarsely grated
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1
egg
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1 cup
almond milk
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1/2 teaspoon
baking powder
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1/2 cup
almond meal
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1/2 cup
quinoa flour
- Dried Apricot Sauce
-
1/2 cup
dried apricots
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1/2 cup
water
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1/2 cup
almond milk
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1/2 teaspoon
arrowroot
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dash
vanilla essence (or paste)
Directions
-
Slice the dried apricots
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Put the apricots and water into a saucepan and bring to the boil. Add the almond milk and vanilla.
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Simmer till soft, add the arrowroot then remove from heat and allow to cool.
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Once cool, puree the mixture with a blender until you have a smooth sauce.
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This can be gently reheated to serve over the pancakes. Alternatively serve it cool more as a spread
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