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All I have to say about this recipe is that it’s like dessert for breakfast, but without the guilt. Feel free to substitute whatever seasonal fruit you have on hand. Wild blueberries would be great in the middle of summer! And a piece of advice: make extra streusel or you will regret it. Serve it over pretty much anything =) This recipe serves two generously.
Almond and Rice Flour Pancakes with Sautéed Pears and Almond-Date Streusel
(Gluten-free, Vegan, Refined Sugar-free)
Batter:
1 c almond and rice based gluten-free flour or mix ½ c each almond and rice flour, ½ tsp each baking powder and xanthan gum
½ tsp sea salt
1 tbsp coconut sugar
½ tsp cinnamon
1 c organic soymilk or nut milk
2 tbsp flaxseed
1 tsp vanilla extract
Coconut or sunflower oil for frying
Sautéed Pears:
1 large pear, diced
1 ½ tbsp coconut oil
Streusel:
2 fresh medjool dates, minced
2 tbsp sliced almonds, or coarsely chop a handful of whole almonds
1 tbsp shredded coconut
1 tbsp rolled oats
For the pancakes: Mix the first four ingredients together. Whisk the flax with 6 tbsp water and let it sit for 5 minutes. Add milk and vanilla extract to flax mixture. Pour into the dry ingredients and mix until just combined. Heat enough oil to cover the bottom of a large sauté pan. Cook pancakes until golden and cooked through.
For Pears: Heat coconut oil in a sauté pan over high heat. Once hot add pears and cinnamon. Cook over medium heat until slightly softened.
For Streusel: Mix all the ingredients together then stir into sautéed pears during the last minute or two of cooking. Serve over pancakes.