Gluten Free Almond Pear Cardamom Pancakes Recipe
Servings: 12 servings
Calories: 135kcal
Ingredients
- 2 large eggs
- ¼ cup agave nectar or honey
- ¼ cup almond milk - (or water)
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1½ cups blanched finely ground almond meal
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cornstarch or arrowroot powder
- 1/8 teaspoon cardamom
- 3 medium pears - peeled, cored and cut into 1/8 – ¼ inch dice
Instructions
- In a blender combine all ingredients except the pears. Process on high speed until smooth and fully combined, 1- 2 minutes. Pour batter into a mixing bowl and fold in the diced pears.
- Heat a griddle or skillet over medium heat. Spray lightly with gluten-free non-stick cooking spray. Ladle in about 2 tablespoons per pancake. Cook until the tops form small bubbles and the edges start to look dry, about 2 minutes. Flip and cook until the bottom is browned and the pancake feels firm, about 1 more minute. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.
- Serve with a good quality non-dairy spread such as Earth Balance (or butter if dairy is not an issue) and maple syrup if desired.
Nutrition
Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 61mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.9mg | Calcium: 63mg | Iron: 0.8mg