Super simple crêpe-like pancakes that are gluten and dairy-free, filled with cinnamon and maple pears, crunchy granola and rich dark chocolate…the dream combo! And who says you only eat pancakes on Pancake Day? In my household I probably make some batches a few times a week, using whatever fruit or topping ingredients we have floating around, that’s the beauty of this easy recipe. I teamed up with Maple from Canada using their maple sugar and syrups!
Ingredients:
- 70g gluten-free flour
- 1 large egg
- 160ml oat milk
- Dash of vanilla extract
For the pears –
- 1 large pear, diced
- Dash of coconut oil
- Dash of lemon juice
- Large pinch of cinnamon
- 1 tablespoon maple sugar
Make them!
- Whisk all of the pancake ingredients together well. Pour a portion of the pancake mixture into a greased frying pan (enough to cover the base in a thin layer) and cook for a few minutes on one side then flip over and continue for another few minutes on the other side.
- Repeat until you’ve used up the mixture. Cook the pear with the coconut oil, lemon juice, cinnamon and maple sugar until golden – about 5 minutes.
- Serve with the cinnamon pears in the middle, a sprinkle of granola and chopped dark chocolate, with extra Amber or Golden maple syrup.
