Dive into fall with these Cinnamon Pear Pancakes! Gluten-free, vegan and refined sugar-free, these Cinnamon Pear Pancakes are topped with dried canberries, fresh pears and pecans.
Fall recipes, here we come 🙂
It appears that fall flavors have been forced upon me with the colder mornings and the lack of summer fruit in the markets, but with these pancakes gracing my table I can’t really seem to care. Maybe it’s because though pears are technically in season during the fall months, they still feel sort of summery to me. It’s like an identity crisis – but in a good way.
And while I am starting to crave all things pumpkin [I wanted a pumpkin latte sooo badly the other day!] I don’t think I am ready to start diving into all of my cans of pumpkin just yet. Don’t get me wrong, the cravings are getting there but I still feel like it might be a tad bit too early for all things pumpkin just yet. Though my mind could definitely change on that tomorrow.
Until then though, we’ve got pears in the form of cinnamon pear pancakes.
Is it just me or do pears kind of get made out to be the ugly step-sister of the apple? I’m not sure why but I feel like most people don’t really like pears, which is so sad to me! I grew up with an Asian pear tree in Daddy’s back yard, so I would eat 2-3 a day when they were in season. Thus began my love and obsession with pears. Sprinkle those suckers with cinnamon and you’ve got one delicious treat!
Which is basically what I did in these cinnamon pear pancakes. I added just a touch of ginger for some extra oomph, but cinnamon is really all you need here.
Before we get too carried away though I have a confession: I totally only created this recipe because I bought that mini syrup pitcher that you see in the picture above. I’m sort of obsessed with it already [it was only $.99!] and I wanted to put it to use right away. And what better way to use it than with some pancakes?
And yes, I do realize that it is technically supposed to be for creamer but seeing as how I don’t use creamer in my coffee I think it’ll just be used for syrups. Lots and lots of syrups. 😉
And though these pancakes are simply titled as Cinnamon Pear Pancakes, they are actually sooo much more than that. Topped with fresh pear, dried cranberries and chopped pecans, these pancakes are a full blown Fall party in your mouth. It’s sweet, tart and crunchy – what more could you want?!
As for the pancakes themselves, I went with a vegan base using oat flour because it is pretty much my favorite pancake flour ever. It holds together well, has a neautral flavor and still gets light and fluffy. Perfecto!
Oh and did I mention that they were delicious? In case you were wondering, they totally are.
And of course, they totally and completely scream fall. I may not be ready to bust open the cans of pumpkin yet, but I’m still jumping on board the fall produce train!
- 1 cup oat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- pinch sea salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 pear, grated
- chopped fresh pear
- dried cranberries
- chopped pecans
- maple syrup
- Heat a skillet over medium heat.
- Mix together the dry ingredients in a bowl. Add the wet ingredients, stirring until no lumps remain. Stir in the grated pear until just incorporated.
- Add batter by 1/4 cup to skillet. Cook until bubbles start to form, then flip.
- Repeat with remaining batter.
- To serve, add desired toppings.
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