A gluten-free pancake that has all the same flavors and textures and topped with decadent caramelized pears!
Instructions
- In a medium bowl, whisk coconut flour, baking soda, sea salt, nutmeg, cinnamon, ginger, and allspice until fully blended.
- In a separate large bowl, whisk eggs, pumpkin puree, almond milk, and maple syrup until completely incorporated.
- Whisk dry ingredients into wet, mixing just until fully blended.
- Heat a non-stick or cast-iron frying pan over medium flame, adding butter to coat the pan. When butter sizzles to a flick of water, add batter in 1/4 cup scoops, spreading into circles. Let cook 2-3 minutes.
- When bubbles appear, flip and cook a minute or two on the other side. Remove once appropriately browned. Remove from pan and keep warm in heated oven while you cook the rest.
- Once all pancakes are done, wipe any crumbs from the pan, and add a teaspoon of coconut oil and a teaspoon of maple syrup to the pan. Swirl to mix and coat the pan.
- Place pear slices in a single layer in the pan, and let them sear and caramelize, about 5 minutes, or until caramelized and browned to your liking. Remove from heat.
- Serve pancakes with caramelized pears, yogurt, and maple syrup, or as you like!
