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.
- 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
- 1–2 cups milk, any kind
- Pad of butter for greasing cooking pan
- Preheat a griddle to 250 degrees F or place a large non-stick skillet over medium low heat
- While griddle preheats, add flour, baking powder, granulated sugar, salt and spices to a large mixing whisking to combine.
- To a food processor or blender, add egg, diced pear and canola oil blending until smooth.
- 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.
- 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.
- Top pancakes with butter and syrup and serve with additional sliced pear.
- 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