2tablespoonscoconut sugaror soft light brown sugar
270mldairy free milkI use almond milk
1teaspoonapple cider vinegar
coconut oilfor cooking
First prepare your flax egg. Mix 1 tablespoon ground flax seeds with 2 tablespoons cold water. Set aside to thicken slightly.
Next prepare the pears. Peel and chop then mash well with a fork*.
Put 130g wholemeal or spelt flour, 30g coconut flour, 1 teaspoon baking powder, ½ teaspoon bicarbonate of soda, 1 tablespoon cacao powder and 2 tablespoons coconut sugar and whisk well to combine.
Pour 270ml dairy free milk into a separate bowl or jug. Add 1 teaspoon apple cider vinegar, then pour in your flax egg and mix well with a fork.
Finally add the mashed pear and stir in.
Heat a little coconut oil in a non-stick pan over a medium-low heat. Add a spoonful of batter into the pan. I've found that it works much better to keep the heat on the low side and let the pancakes cook slowly rather than try to rush it - they're quite delicate and the first side needs to be cooked well before turning.
Repeat depending on how many you can fit in your pan without them touching - I do two at a time.
Cook for a couple of minutes on each side until cooked through. Add a little more oil to cook the next batch. Keep warm and serve with your favourite pancake toppings.
If your pears aren't ripe you can cook them for a few minutes in the microwave or in a saucepan with a few drops of water to soften them, then mash or purée.
Nutritional information is approximate and is intended as a guide only.