Gluten Free Pear Date Pancakes Recipe
Servings: 12 pancakes
Calories: 126kcal
Ingredients
Pancakes
- 1 pear - peeled, cored and roughly chopped
- 6 large medjool dates - pits removed and roughly chopped
- 1 cup milk - (any kind)
- 1 egg
- ¾ cup plus 2 tablespoons superfine brown rice flour
- 2 tablespoons tapioca starch
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon baking powder
Pear Maple Spread
- 2 pears - peeled, cored and roughly chopped
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons maple syrup
Instructions
Pancakes
- Place the pear, dates, milk and egg in a blender and process until smooth, about 1 minute. Add the flour, starch, salt and baking powder and blend until fully combined, scraping down the blender container a time or two.
- Heat a griddle or skillet over medium heat until a drop of water sizzles immediately when splashed on it. Spray with some gluten-free non-stick cooking spray. Ladle on a heaping ¼ cup of batter per pancake. Cook until the edges look dry and the bottom is golden brown, about 3 – 4 minutes. Flip and cook until the bottom is browned and the pancakes feel firm to the touch. Keep pancakes warm in a low (200 degrees) oven and repeat with remaining batter.
Pear Maple Spread
- Combine the pears, lemon juice and maple syrup in a small sauce pan. Bring to a boil, lower the heat to medium low and simmer until the pears are fork tender, about 6 minutes. Mash the pears a little with a fork or potato masher, keeping the mixture chunky. Raise the heat and reduce the liquid until it is thick and syrupy, serve warm with pancakes.
Nutrition
Calories: 126kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 51mg | Potassium: 203mg | Fiber: 3g | Sugar: 15g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg