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Awesome “Upside-Down” PEAR (or Apple or …) PANCAKES for Breakfast

Now just follow these easy steps to make these nutritious “Upside-Down” Pear Pancakes:
 
 
 

1. Grease the pan lightly with coconut oil.

2. Heat over medium heat and then place six of the slices decoratively in a pinwheel pattern with the thinner points touching in the middle (see photo).

3. While the pear cooks, place the buckwheat, quinoa, psyllium, chia, baking powder and salt in a coffee grinder or spice grinder and whir until powdered. Transfer to a small bowl. Add the milk, vinegar and stevia and stir quickly to blend. It should be thick but easily pourable. If it’s too thick, add a touch more milk.

4. Gently pour half the batter over the pears in the pan, starting in the center of the pinwheel and moving out in a spiral motion to the outside edges of the pear slices. Using a silicone spatula, gently spread the batter evenly to cover all of the slices, tucking the outside edges in under the batter if necessary.

5. Cover the pan and allow to cook for 4 minutes, then gently lift one edge of the pancake to see if it’s well browned. If it is, carefully slide a large spatula under the pancake and flip it over in one quick movement so that the pears are now on top. If one or two of the pear slices slide out of place, just put them back with a fork or (if you have heatproof fingers like I do) with your fingers.

6. Cover the pan again and cook another 2-3 minutes, until the bottom is also well browned. The pancake should puff up a bit.

7. Slide the pancake onto a plate or warming tray and keep warm while you repeat the process with the remaining pear slices and batter.

8. May be frozen (though the lovely pattern may warp a bit when defrosted). Defrost by placing on a parchment-lined cookie sheet and heating in a 325F/160 C oven for about 20 minutes.

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Source: Ricki Heller

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