Pear, oat and almond pancakes (gluten free!)

Gluten free pancakes
Pear, almond and oat pancakes with Greek yoghurt, nuts and a drizzle of honey

There’s nothing quite like a slow Sunday morning with pancakes, the papers and a pot of coffee. A. and I have been making Green Kitchen Stories’ fantastic flour-free pancakes banana and blueberry pancakes for our lazy brunches years now but this Autumn we felt the need to get a bit more seasonal, a bit more local – November isn’t quite the peak time for British Bananas. Enter, the pear pancake. With local pears and frozen blueberries, these gluten-free beauties are not only delicious, but a smidge better for the environment too.

Ingredientsserves 3-4

  • 3 small pears, rinsed and roughly cubed with pips removed
  • 50g ground almonds
  • 50g thick-rolled oats, blitzed
  • 100g (frozen) blueberries, defrosted
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 4 eggs, lightly beaten
  • 100ml milk
  • Butter for frying, starting with about 50g
  • Greek yoghurt, for serving
  • Broken nuts, for serving – pecans and pistachios are particularly lovely with pancakes
  • Honey, for serving

Method

  1. Pop the cubed pears into a saucepan over a medium heat and add a little water (two tablespoons or so should do the trick). Cook with the lid on until the pear is soft.
  2. Whilst the pear is still warm, blitz it with a stick blender until smooth and then set aside to cool. To speed up the process, transfer the pear puree into a bowl stood in cold water.
  3. Whilst the puree cools, combine the blitzed oats, ground almonds, cinnamon and baking powder. Add the beaten egg and mix until fully combined.
  4. Gradually pour in the milk until the mixture reaches the desired consistency. I put 100ml milk in but if your mixture is getting too wet, don’t feel obliged to put the whole lot in.
  5. When the pear puree is cool enough so that it won’t begin to scramble the egg in the mixture, combine it with the other ingredients and drop in the blueberries.
  6. Melt a knob of butter in a shallow non-stick pan over a medium heat. When the pan’s hot use a ladle to spoon some batter into the pan. It’s up to you how large you want to make your pancakes. I use batter to fill the ladle three-quarters full for each pancake but your ladle may well be bigger, smaller or non-existent. Make sure you have a few evenly distributed blueberries in each pancake.
  7. When the pancake begins to bubble (after about two minutes on the heat) it’s about time to flip. Using a spatula or fish slice, check that the underside is cooked, and if it is, give it a flip. After a further two minutes, check the new underside. Once nicely browned, remove the pancake from the heat.
  8. You can keep the cooked pancakes warm whilst you’re cooking the rest by popping them on a plate under a clean tea towel.
  9. Serve the pancakes stacked with a dollop of Greek yoghurt, some broken nuts and a good drizzle of honey.
Gluten free pancakes
Yum!

Do you have a recipe for your perfect pancakes? I’d love to hear about it in the comments box below!

4 Comments

  1. Hi Hatti! Congrats on the new site! Looks beautiful and clean! And this pancake recipe looks perfect for my roomie who’s on the hunt for gluten free recipes will definitely share with her 🙂 I’m gonna follow you over here now yay!

    • Hi Cher!

      Thanks very much – that’s really sweet of you.

      Ooh, yes – let me know what she thinks. I’m not gluten free myself but I came up with this recipe and then realised that it was! The pancakes really are lovely.

      Enjoy!

      Hatti x

  2. Hatti these look delicious – what a great idea! Cannot wait to try!

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