butter for frying pan coconut oil for dairy-free option
1/4 cup + 1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup pumpkin puree
3 tablespoons unsweetened almond milk
2 tablespoons maple syrup
extra maple syrup butter, and yogurt to serve
1/2 medium pear cored and thinly sliced
1 teaspoon raw coconut oil
1 teaspoon maple syrup
sprinkle sea salt
In a medium bowl, whisk coconut flour, baking soda, sea salt, nutmeg, cinnamon, ginger, and allspice until fully blended. In a large bowl, whisk eggs, pumpkin puree, almond milk, and maple syrup until completely incorporated. Whisk dry ingredients into wet, mixing just until fully blended.
Heat a non-stick or cast-iron frying pan over medium flame, adding butter to coat the pan. When butter sizzles to a flick of water, add batter in 1/4 cup scoops, spreading into circles. Let cook 2-3 minutes. When bubbles appear, flip and cook a minute or two on the other side. Remove once appropriately browned. Remove from pan and keep warm in heated oven while you cook the rest.
Once all pancakes are done, wipe any crumbs from the pan, and add a teaspoon of coconut oil and a teaspoon of maple syrup to the pan. Swirl to mix and coat the pan. Place pear slices in a single layer in the pan, and let them sear and caramelize, about 5 minutes, or until caramelized and browned to your liking. Remove from heat.
Serve pancakes with caramelized pears, yogurt, and maple syrup, or as you like!