This is the perfect dish when you are craving pancakes but you don’t feel like standing over the stove. Also, it is hard to believe that this pancake is gluten-free, dairy-free, and refined sugar-free. It is a quick simple recipe using ingredients that are always in my pantry. It is incredibly simple to change it up as well: use berries when they are in season, or bananas, macadamias, and coconut for a tropical twist. And if you want to avoid all sugar or you don’t have access to coconut sugar, throw in a date or two instead. This is a really cool recipe because, thanks to the oat flour and yummy toppings, it is basically a bowl of oatmeal in a new, exciting form! I love this dish for breakfast with a vegan apple cider latte, but it makes a satisfying dessert, especially with a couple scoops of ice cream. Have fun with this one!
German-Style Pear and Vanilla Pancake
(Makes 1 large pancake, a.k.a. one big, fulfilling and healthy breakfast!)
Preheat oven to 350. Place coconut oil in a 9 inch round pie pan and place in the oven until oil is melted. Swirl to coat bottom of pan and arrange pears in a circular pattern. In a blender, puree eggs, oat flour, 1 tbsp sugar, salt, milk, spices, and vanilla bean paste to form a smooth batter. Pour batter in pan and arrange remaining pear slices on top. Mix 1 tbsp sugar, oats, almonds, and cinnamon to taste and sprinkle over batter. Bake for 20 minutes, or until cooked through and starting to brown around edges. Serve immediately topped with pure maple syrup and almond milk vanilla ice cream.
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