One of the best gifts that Bill and I received for Christmas this year was a subscription to the Harry & David Fruit of the Month Club. (Thanks, Mom and Dad!!) Once a month, a box full of delicious, fresh fruit magically appears on our doorstep. Earlier this week, the Harry and David elves brought us a lovely box of pears. We decided to celebrate by making pear ginger pancakes.
This is recipe is great for an easy, tasty weekend brunch. The pears make the pancakes so sweet and juicy that you don't even need to add syrup. The oatmeal gives the pancakes some nice staying power, so they'll leave you feeling satisfied and energetic. But the ingredient that really sets these pancakes apart is the fresh ginger. It adds a bit of extra "zing", and it complements the pears very nicely. You can find fresh ginger in the produce aisle at most grocery stores.
I used a combination of buckwheat flour and sorghum flour. Both are gluten-free, and the buckwheat gives the pancakes a nice, hearty, slightly earthy flavor. As usual, feel free to experiment with whatever flours you prefer.
Pear ginger pancakes
Gluten-free, refined sugar-free
Makes 4 large pancakes
¾ cup rolled oats
1 cup milk
1 egg, lightly beaten
1 Tbsp agave nectar
½ cup flour (I like to use ¼ cup buckwheat + ¼ cup sorghum)
1 tsp baking powder
1 tsp cinnamon
2 medium pears, diced
¼ cup fresh ginger, peeled and finely diced
In a large bowl, combine the oats and milk. Refrigerate for one hour or overnight to allow the oats to absorb the milk.
Heat a lightly oiled frying pan or griddle over medium high heat (or use an electric griddle with the temperature set to 375 degrees).
Stir the egg and agave nectar into the oatmeal mixture. Add the flour, baking powder, and cinnamon, and stir until combined. Gently stir in the pear and ginger.
Ladle batter onto the griddle. Brown on both sides. Serve warm.
This recipe is posted on Slightly Indulgent Tuesday