Warming, filling and wonderfully delicious. It's exactly what you want from breakfast on a crisp fall morning.
These gluten-free pancakes (a spin off momme meals 1-2-3 Pancake recipe) use the familiar spices of Fall like cinnamon, ginger, and nutmeg, and combines them with fresh seasonal ingredients that will wow even the toughest critic.
Make them for breakfast, lunch or dinner and watch the smiles light up across the table.
½ pear, thinly sliced (Anjou or Bosc work best)
½ cup finely ground oats or oat flour
½ cup naked roasted pumpkin ((BPA-free canned pumpkin can be substituted)
1 teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon natural vanilla extract
1/8 teaspoon salt
1 large pinch nutmeg
½ cup ginger pecans (plain pecans can be used)
¼ cup pomegranates (optional)
Place all of the pancake ingredients in a blender and blend until smooth.
On the side, cut the pear almost down the middle while avoiding the center seeded area. Place the cut pear piece flat on the cutting board and make long thin slices going from top to bottom.
On a warm skillet, pour the batter into eight-inch round pancakes.
Place five pear slices on each pancake in a pinwheel shape, with the top of each pear slice resting at the center of the pancake and facing out.
Once the edges of the pancake begin to bubble and set, flip the pancakes and cook for an additional 2-3 minutes on the griddle.
Place two pancakes on each dish.
Top each with a ¼ cup of ginger pecans and a quick pour of maple syrup.