1flax egg1 tbsp ground flax seeds (linseeds) mixed with 2 tbsp water
2ripe pearspeeled, then mashed or puréed
130gwholemeal or spelt flour
½tspbicarbonate of soda
1tbspcacao powderor cocoa powder
2tbspcoconut sugaror soft light brown sugar
270mldairy free milkI use almond milk
1tspapple cider vinegar
coconut oilfor cooking
First prepare your flax egg. Mix 1 tbsp ground flax seeds with 2 tbsp cold water. Set aside to thicken.
Next prepare the pears. Peel and chop then mash with a fork*.
Put 130g wholemeal or spelt flour, 30g coconut flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, 1 tbsp cacao powder and 2 tbsp coconut sugar and whisk well to combine.
Pour 270ml dairy free milk into a separate bowl or jug. Add 1 tsp 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.