This protein-rich breakfast recipe for “Upside-Down” Pear Pancakes is absolutely delicious, but it’s good to know that you can substitute apples or peaches or bananas if you want. This recipe has all of the healthy labels: Vegan, Gluten-Free, Sugar-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free (without the topping), Yeast-Free and Low-Glycemic!
Follow the directions to make two of these nutritious, substantial, single-serve breakfast treats using an entire pear. Cut all the ingredients in half if you only want to make one of these delicious breakfast treats.
I loved the combination of the squishy, caramelized pear slices, smooth and sticky almond butter, scattered with bright, crunchy sweet crystals and fragrant cinnamon over top. All together, it really did make the morning feel extra special.
Here are the ingredients you’ll need to make two nutritious “Upside-Down” Pear Pancakes:
2 Tbsp (30 ml) raw buckwheat groats, dry
2 Tbsp (30 ml) raw quinoa, dry
2 Tbsp (30 ml) protein powder
2 tsp (10 ml) psyllium husks
2 Tbsp (30 ml) whole chia seeds
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) fine sea salt, or to taste
2/3 cup (160 ml), up to 3/4 cup (180 ml) unsweetened alternative milk of choice
2 tsp (10 ml) apple cider vinegar
1/8-1/4 tsp (.5 to 1 ml) pure plain or vanilla liquid stevia, or to taste
1 medium just-ripe pear (I used Bosc), cored and halved, each half cut lengthwise into 6 thin slices
Almond butter or Sweet Almond Sauce (optional)
Xylitol and cinnamon, for sprinkling (optional)
You’ll need an 8-inch (20 cm) nonstick frypan that has a lid.
The easy preparation steps are on the next page …