I bought some Red Anjou pears this week that are undoubtedly the sweetest pears I have EVER eaten! At least they seemed that way to me, but maybe that’s just because I just finished two Whole30 Challenges and have eaten very little sweets during that two months. This morning I tried them in a new recipe I’m very pleased with. Both my husband and I thought they were DELICIOUS! I modified my banana pancake recipe a bit for the base on these. These are not suitable until the higher-carb fruits rung of the Atkins OWL carb ladder. They are suitable for Paleo-Primal if you use REAL maple syrup instead of the syrup with artificial sweetener in your topping. Nutritional stats were calculated using the Cary’s sugar-free maple syrup.
INGREDIENTS:
1 T. unsalted butter or ghee, melted
3 eggs, beaten
1 Red Anjou pear (total), diced
1 T. coconut cream
½ c. + 2 T. golden flax meal
4 T. almond flour
2 tsp. coconut flour
1 tsp. baking powder
¼ tsp. cinnamon
2 T. maple syrup (or sugar-free syrup)
water (as needed)
DIRECTIONS: Dice the pear in ½” dice. You will use half in the batter and half for the topping. Melt 1 T. of the butter and place in medium mixing bowl. Add all wet ingredients, including half the diced pear. Measure in all the dry ingredients into the bowl. Stir well. Add water 1 T. at a time if batter is too stiff. Heat non-stick or greased griddle. Shile it is heating make the topping in a separate small non-stick skillet. Melt the remaining 2 T. of butter in this small skillet. Add the cinnamon and remaining half of diced pear. Saute 1-2 minutes. Add syrup and a bit of water if too thick. Simmer just a couple minutes and turn heat to low.
Using a ¼ cup measuring cup, scoop out 6 pancakes onto hot, greased griddle. This batter is very thick and you will have to spread the batter out with the back of the cup or a spoon. Brown and flip to brown the second side. Plate each pancake and spoon a bit of the topping onto each.
NUTRITIONAL INFO: Makes six 4″ pancakes, each contains: (calculations using sugar-free syrup)
203.5 calories
16.42 g fat
9.82 g carbs, 5.1 g fiber, 4.72 g NET CARBS
6.65 g protein
117 mg sodium
155 mg potassium
22% RDA copper, 20% iron, 14% magnesium, 19% manganese, 26% phosphorous, 13% riboflavin, 19% selenium, 20% thiamin, 10% zinc, 12% vitamin A, 14% B12 and 10% calcium