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 bowl, whisking to combine.
To a food processor or blender, add egg, diced pear and canola oil, processing 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 2-3 minutes (or until bubbles begin to form around the edges) then flip and cook for another 2-3 minutes. Repeat until all batter has been used.
Top pancakes with butter and syrup or serve with yogurt & 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