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whole grain spiced pear pancakes // cait's plate

whole grain spiced pear pancakes

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast

Description

these whole grain pancakes contain the warm spices of your favorite spice cake and the perfect amount of sweetness from a very ripe pear for a cozy autumn breakfast.


Scale

Ingredients

  • 1 1/4 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all-spice
  • 1/4 teaspoon salt
  • 1 ripe pear, peeled, cored & chopped
  • 1 large egg
  • 2 tablespoon canola oil
  • 12 cups milk, any kind
  • Pad of butter for greasing cooking pan

Instructions

  1. Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium low heat
  2. While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing whisking to combine.
  3. To a food processor or blender, add egg, diced pear and canola oil blending until smooth.
  4. Add blended egg and pear mixture to the dry ingredients and slowly stream in milk, mixing after every 1/4 cup addition, until you’ve reached your desired consistency.
  5. Grease the griddle or non-stick skillet with a small pad of butter.  Add 1/4 – 1/3 cup batter to the hot griddle or pan and cook for 1-2 minutes (or until bubbles begin to form around the edges) then flip and cook for another 1-2 minutes.  Repeat until all batter has been used.
  6. Top pancakes with butter and syrup and serve with additional sliced pear.


Notes

  • Pancakes will keep for 1-2 months in an airtight container in the freezer.  Allow pancakes to fully cool before freezing.

Keywords: whole grain, breakfast, pancakes, pear

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