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Journal of Inspired living

Pear and Cinnamon Pancakes Recipe


Healthy and Delicious Pear and Cinnamon Pancakes Recipe

Credit: Danielle Minnebo

These thin pancakes are worth the little bit of extra time they take to make. You can replace the pear with thinly sliced apple if you prefer.

Makes: 4 large pancakes

Ingredients

Method

  • 3 pears, cored & thinly sliced
  • Juice 1 lemon
  • 1 egg
  • 1 cup almond milk
  • 1 cup buckwheat flour
  • ¼ cup tapioca flour
  • ½ tsp ground cinnamon, plus extra to serve
  • 1 tbsp butter
  • 1 cup Greek yoghurt
  • 3 tbsp honey
  1. Add sliced pear to bowl and drizzle with lemon juice, then set aside.
  2. To another bowl, add egg and almond milk and beat until combined. Gradually add buckwheat flour, tapioca flour and cinnamon and whisk continuously to smooth pancake batter.
  3. Add small amount of butter to large frypan and heat over medium heat. Pour in enough batter to coat bottom of pan. Immediately place about 6 pear slices in batter and push down slightly. Cook for 1 minute this side then carefully flip pancake and cook for a further 1 minute on other side. Continue process until you have used up batter and pear mix.
  4. Serve pancakes with Greek yoghurt, a drizzle of honey and another pinch of cinnamon.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.