| 12 | 15 | 413 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 cup | Oat flour (ground oats) |
| 1 large | Pear (chopped) |
| 2 tbsp | Coconut flour |
| 1/2 tsp | Baking powder, gluten-free |
| 1 tsp | Baking soda |
| 1 tsp | Ginger, dried |
| 1/4 tsp | Cinnamon |
| 1 pinch | Sea Salt |
| 1/2 cup | Applesauce, unsweetened |
| 1/2 cup | Almond milk, unsweetened (more if batter is too thick) |
| 1 tsp | Vanilla extract, pure |
| 1 large | Egg |
Place pear in a microwave-safe bowl and cover with plastic wrap. Microwave for 1 minute and 30 seconds.
Remove from microwave and set aside.
Combine dry ingredients and mix well.
In a separate bowl combine wet ingredients.
Add wet ingredients to dry and stir until well combined.
Stir in pear.
Let batter sit for 5 minutes to thicken. If too thick add a bit more almond milk.
Spray pan or pancake griddle with coconut oil or nonstick spray.
Over medium heat cook pancakes for about 3 minutes on each side. Pancakes will be ready to be flipped once all bubbles have popped and the outer rim looks cooked.
Top with maple syrup, nut butter or preserves. Or a combination of all three!
Note:
Grind gluten-free rolled oats in a blender or food processor to reach a flour consistency. OR use whole-wheat flour if not gluten-free
| Fruit | 0.6 |
| Grain | 3.2 |
| Meat Alternative | 0.3 |
| Milk Alternative | 0.2 |
