Gluten Free Almond Pear Cardamom Pancakes Recipe
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.
- 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
In a blender combine all ingredients except the pears. Process on high speed until smooth and 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.
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