Friends, this was amazing. I made it twice recently because of the surplus of pears I have in my refrigerator (talked about here). This makes a great breakfast/brunch/lunch and it’s super easy and quick to throw together. If you remember, I made a similar gluten free pancake last year…the apple pancake. This time I tweaked the amounts of gluten free flours I used and changed a few key ingredients. The pears are the perfect fruit for it.And even though serving size is stated as 4-6 and technically can be sliced 8 ways, the fluffy caramelized slices will have you reaching for seconds and thirds and fourths. In fact, embarrassingly enough, A and I have finished a whole pancake ourselves. Several times.
Hope you all have a great day!
GLUTEN FREE PUMPKIN SPICE PEAR PANCAKE
Yield: 4-6 servings
3-4 cups sliced pears (ripened)
4 T butter
1 1/2 tsp pumpkin spice
1/4 c sugar
3 T white rice flour
2 T buckwheat flour
1/2 tsp baking powder
2 T ground flaxseed soaked in 1/4 c water
1/3 c milk
4 egg yolks
4 egg whites
1/4 c sugar
In an oven-safe skillet on med-high, melt butter with pumpkin spice and sugar. Spread mixture evenly on the bottom, then arrange pear slices overtop. Cook for 5-8 minutes, taking care not to burn pears. Remove from heat.
In a large bowl, mix together flours and baking powder. Add to it flaxseed, milk, and yolks. Mix thoroughly. Set aside.
In a separate bowl, beat egg whites with sugar until soft peaks form. Fold into flour/flaxseed mixture. Pour batter overtop pears. Smooth with a spatula and place in preheated 450F oven. Bake for 10-12 minutes or until golden brown and toothpick inserted comes out clean. Use a knife to loosen edge of pancake from skillet. Carefully invert pancake on to a large plate.
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