1 cup Bob’s Red Mill Organic Whole Wheat Pastry Flour or Organic, Unbleached All-Purpose Flour
1 tablespoon Baking Powder
¼ teaspoon Sea Salt
1 cup Almond milk or Milk/Alternative of choice
2 tablespoons melted Coconut Oil or Olive Oil
2 tablespoons Honey or Sweetener of choice
1 teaspoon Pure Vanilla Extract
⅓ cup Finely Chopped, Ripe Pear
⅓ cup Chopped Pecans
More oil to grease your pan/skillet, if necessary
Date Caramel Sauce (Recipe Follows) or Maple
In a mixing bowl, whisk together the flour, baking powder, salt and coconut oil. (If using a different, liquid oil, add it to your liquid mixture. I found mixing the coconut oil thoroughly into my dry mixture helped in preventing the oil from clumping upon contact with the cool liquid mixture). In a 2-cup liquid measuring cup or another mixing bowl, whisk together the nut milk, maple syrup and vanilla extract.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix!). Fold in pecans & pears.
Heat a nonstick skillet to medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
If necessary, lightly oil the cooking surface with additional oil or cooking spray. (I like going oil-free on a good, non-stick skillet but if yours seem to be sticking, rub the skillet with a touch of oil.)
Using a ¼ cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½ inch of the perimeter is matte instead of glossy). Flip and cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down, or your batter to thicken or thin to your liking, at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Date Caramel Sauce
8 Medjool Dates, pitted and coarsely chopped
¼ cup Maple Syrup
½-1 tsp Vanilla Extract
¾ cup Almond Milk
Puree all ingredients in a blender until smooth. Use immediately or store in an airtight container in the refrigerator 2-3 days.