I guess I couldn’t really have a food blog and call myself Canadian without a pancake recipe now could I? Well, here she be. Pancakes were a tradition in our house growing up, and my Dad’s culinary specialty. My sister and I would get spoiled on Sunday mornings with my Dad in the kitchen cooking up our favorite breakfast, and sometimes, when my Mom was away, my Dad would make us pancakes for supper – that was always my favorite.
Over the years I’ve used my Dad’s recipe as a base, slowly making changes here and there, testing out different variations, but always coming back to his classic pancake recipe as my base. You see, his recipe is a 1-2-3-4 type of deal, 4 dry ingredients, 4 wet, each corresponding to a number – 1 egg, 2 cups milk, 3 tablepsoons of butter and so on – did you think I would really give the whole thing away? Nah – that’s a family secret. This recipe that I am sharing here today, has started from my Dad’s but been made my own. I wanted to make a hearty, stick to your ribs, keep you full ’till lunch, happy hearted kinda of flapjack. They are still light and fluffy like you traditional pancakes, but also a little nutty and spiced in flavor. And once covered in maple syrup – a comforting sunday morning pancake feast – just like Dad used to make!
Vegan Whole Grain Pear Pancakes
Serves 2. Makes 5-6 medium sized pancakes – serve with maple syrup and fresh pear slices!
- 1/2 tablespoon baking powder
- 1/2 cup light spelt + 1/2 cup whole spelt flour
- 1 tablespoon natural cane sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon flaxmeal
- 1 cup almond milk
- 1 ripe pear – peeled, cored and sliced + extra pear for serving
- 1 1/2 tablespoon melted coconut oil + a bit more for cooking
- Mix together the baking powder, flours, sugar, cinnamon, nutmeg and salt in a bowl
- Add the flax, milk, sliced pear and coconut oil to a blender and blend until well combined
- Make a well in the center of the dry ingredients and pour in the wet – then whisk together until well mix
- Place a skillet over medium heat and melt a little coconut oil or butter in the pan, you will know that the pan is hot enough when a sprinkle of water sizzles when dropped on it. Scoop two big spoonfuls of pancake batter (about 1/6th of the batter) into the middle of the pan and spread it out into a circle with the back of the spoon
- Cook the pancake on one side for a few minutes, until bubbles are coming through the middle on top – then using a spatula flip it over and let it cook on the other side for another minute or two. The pancakes should be golden brown and rise just a little in the middle.
- Serve immediately or keep warm in the oven until ready to eat – repeat for the the rest of the batter.
- Serve with extra pear slices and maple syrup