Gluten Free Almond Pear Cardamom Pancakes Recipe

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by Carol Kicinski on October 15, 2010

Autumn has finally arrived and to me that means a couple of things, Sunday afternoon brunches and ripe, juicy pears.

I may not be a huge fan of breakfast but I adore brunch. Somehow fall has just always seemed to me to be a likely season for brunch. Maybe it started when the kids were young and they were going back to school which meant rushed mornings, jam packed filled evenings and little quality family time to connect over a meal. A leisurely brunch mid morning on a lazy Sunday just seemed the antidote to the rush-rush of the season.

It doesn’t matter if you are a fan of the Bartlett, the Anjou, the Bosc or the Comice, there isn’t a pear that isn’t in season in October in the U.S. and this is a fact I am extremely happy about! I just love the juicy, fresh, sweetness of pears and the fact that they are low in calories, fat free and nutritious, well that’s just icing on the cake – or in this case the gluten-free pancake!

These gluten-free, grain-free and dairy free Almond Pear Cardamom Pancakes are really the perfect fall brunch or breakfast treat. They are hearty and sweet with a little tease of the exotic from the cardamom that will leave your guests wondering just what’s in them that makes them so delectable. And they won’t spike your blood sugar levels leaving you to crash later in the day.

Resist the urge to cut the pears in big chunks, the smaller the better as this will ensure even cooking of the pancakes. I have even mashed mine up with a potato masher on occasion to make sure they are really small. It is best to let the batter sit for about 10 minutes before cooking the pancakes but if you just can’t wait, it is not the end of the world.

So if you are looking for a new gluten-free breakfast or brunch treat, trust me, you have to try these.

Simply Gluten Free Almond Pear Cadamom Pancakes

Gluten Free Almond Pear Cardamom Pancakes Recipe

Ingredients

2 large eggs
¼ cup agave nectar or honey
¼ cup almond milk (or water)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1½ cups blanched, finely ground almond meal
 ½ teaspoon kosher or fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon cardamom
3 medium pears, peeled, cored and cut into 1/8 – ¼ inch dice

Directions

In a blender combine all ingredients except the pears. Process on high speed until smooth a fully combined, 1- 2 minutes. Pour batter into a mixing bowl and fold in the diced pears.

Heat a griddle or skillet over medium heat. Spray lightly with gluten-free non-stick cooking spray. Ladle in about 2 tablespoons per pancake. Cook until the tops form small bubbles and the edges start to look dry, about 2 minutes. Flip and cook until the bottom is browned and the pancake feels firm, about 1 more minute. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.

Serve with a good quality non-dairy spread such as Earth Balance (or butter if dairy is not an issue) and maple syrup if desired.

Servings

This gluten free recipe makes 12 pancakes.

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Categories:    Breakfast & Brunch
  • I Am Gluten Free

    I totally understand your thinking about pears and Autumn. Somehow, when the leaves begin to turn (and fall!), I turn to pears. Especially the little ones….I forget what they're called….they're always really crisp (and cute!). I wait for them each year – it's a rite of passage for me. And my new passion – Asian Pears. I made an Asian Pear Galette recently (posted on my blog) and it was delicious. They're a lovely cross between a pear and an apple. Thanks for the beautiful recipe and pix!

  • GFree_Miel

    Pears and brunch and Autumn are all awesome. I love the idea of coming in from a blustery Autumn day to some of these pancakes!

  • Kristina @ spabettie

    yes – this absolutely means autumn… I love brunch!! we get to go to brunch this Sunday and I cannot WAIT !!

  • The InTolerant Chef

    These really sound lovely. Pears and cardamon, what a winning combination! Yumm…

  • Kim-Cook it Allergy Free

    Perfect! I love this one! I would have never thought to add cardamom. What a fun way to step it up with an exotic flair!
    xo

  • bigFATcook

    Hey!! These must really be tasty!!

    Greets from BFC !!!

  • Cynthia

    Oh yum! Pear and cardamom!

  • Tasty Eats At Home

    I think I had the best pear so far this season after my lunch today – a lovely organic Bartlett. These pancakes look great! Do you find they're pretty easy to flip? Most of the grainless pancakes I've tried seem to burn before they're done, and I have trouble flipping them.

  • Simply…Gluten-free

    Alta,

    I had no trouble flipping these. I know what you mean about some grain-free pancakes being hard to flip. If they are scorching before being fully cooked you need to lower the heat.

  • Sophie

    OOooh waw!! Your gf almond & pear pancakes look so delectable!!

    Tasty & fab food!

    Many greetings from a fellow gf foodie from Brussels, Belgium!

  • Jackie

    Hi Carol

    I’ve just ordered some almond flour from shiloh farms and when I received it I’ve noticed it is not blanched almond flour, because I can see the brown specks in it, will I be able to still use it in this recipe. Thanks.

    • Carol Kicinski

      Hi Jackie, I think it is going to work fine. Sometimes when I am out of almond flour I just grind up almonds in my food processor and it always works well. Enjoy the pancakes!

  • Jesylee

    WHat a great combination! I was very excited to try these…. like another commenter I often have trouble with grain free pancakes, and i did with these. They fellinto delicious pieces of burnt and uncooked sweet cardamom pear goodies; not pancakes. The flavor was great and i love the idea but I messed something up pretty substantially. I’d like to make these so they turn into pancakes! :) Thanks for any help!

    • Carol Kicinski

      Hi Jesylee – you need to tell me more, what exactly did you do and what kind of almond flour did you use? My first thought is that you need to turn down the heat and cook longer – you need to have the egg set up – but maybe there is something else.

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