Cinnamon spiced gluten free pear pancakes sprinkled with cinnamon chips and topped with maple whipped cream.
Cuisine:
Breakfast
Servings: 4
Author: Kristen Duke
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For Pancakes:
-
1/2
cup
finely mashed pear
-
1/2
cup
skim milk
-
2
tablespoons
pure maple syrup
-
1 1/4
cup
King Arthur brand gluten free all-purpose baking mix*
-
1
teaspoon
ground cinnamon
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2
eggs
-
3/4
teaspoon
salt
-
1/2
cup
cinnamon chips
-
1/4
cup
chopped pecan pieces
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For Whipped Cream:
-
1
pint
chilled heavy whipping cream
-
1/4
cup
pure maple syrup
-
2-4
tablespoons
powdered sugar to taste
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In a medium sized mixing bowl, beat eggs with a whisk. Add milk, maple syrup, mashed pear, cinnamon, and salt. Mix until combined. Add flour and whisk until smooth. Fold in cinnamon chips and pecan pieces.
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Spray skillet with cooking spray or grease with butter. Drop 1/4 cup of batter at a time 2-3 inches apart on skillet. Cook for 3-4 minutes on slightly less than medium heat (4 our of 10) until edges are set and batter bubbles in the middle. Gently flip with a spatula and cook 2-3 minutes more until cooked through.
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Make whipped cream by pouring heavy whipping cream and maple syrup in a mixing bowl. Beat to dissolve syrup. Dip finger into mixture to decide if you would like it sweeter. Add 2-4 tablespoons of powdered sugar depending on taste. Beat on high for about 5 minutes until soft peaks form.
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Serve with pancakes with maple syrup and maple whipped cream.
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Makes 8 pancakes
*This mix includes baking powder and xanthan gum. If you use a flour blend without these ingredients you will probably need ¾ teaspoon xanthan gum and 1 ½ teaspoons baking powder.