[A lovely treat for a mid-week breakfast, or save these Upside Down Pear Protein Pancakes for the weekend. They’re vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free (without the almond butter topping), yeast-free, and low glycemic. Suitable for Stage 2 and beyond on an anti-candida diet.]
But these pancakes popped into my life unannounced, like my old boyfriend after his divorce, or that royalty check I totally forgot about, or the favorite sweater that had been sitting in the bottom of the laundry basket when the HH finally decided to wash it (yes, he does the laundry around here. Not quite as organized as I’d like, but that’s a small price to pay for. . . not having to do the laundry).
So when pancakes arrive, and especially when they arrive with quite a bit of fanfare (such as when it was first unveiled here), well, I just have to stick with pancakes. Besides, they’re pancakes. Not only part of my favorite meal of the day, but the favorite part of my favorite meal of the day. How could I not post about them?
I actually made these for breakfast one morning when I felt the need for a little pick-me-up. It wasn’t the weekend and it wasn’t a special occasion (at least, it wasn’t until after I made the pancake, that is), but I was somehow struck with the notion to make something upside down. Since I’ve never mastered the headstand and I don’t (yet) practice yoga, an upside down pancake seemed the most suitable option.
I made mine with pear, but of course you could use apple instead, or peaches in summer, or even banana if you chose. I loved the combination of the squishy, caramelized pear slices, smooth and sticky almond butter, scattered with bright, crunchy sweet crystals and fragrant cinnamon over top. All together, it really did make the morning feel extra special.
Pancakes for St. Patrick’s Day? Sure, why not? Everyone else will be green with envy.
(Groan. Sorry, couldn’t resist).
Pear Upside Down Pancakes for Two
This recipe makes two substantial, single-serve pancakes, and uses an entire pear. If you’re on your own, halve the pancake batter and use half the pear. You can then choose to eat the other half, or freeze it to use later in this or this or this.
2 Tbsp (30 ml) raw buckwheat groats, dry
2 Tbsp (30 ml) raw quinoa, dry
2 Tbsp (30 ml) protein powder (I used this one)
2 tsp (10 ml) psyllium husks
2 Tbsp (30 ml) whole chia seeds
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) fine sea salt, or to taste
2/3 cup (160 ml), up to 3/4 cup (180 ml) unsweetened alternative milk of choice
2 tsp (10 ml) apple cider vinegar
1/8-1/4 tsp (.5 to 1 ml) pure plain or vanilla liquid stevia, or to taste
1 medium just-ripe pear (I used Bosc), cored and halved, each half cut lengthwise into 6 thin slices
Almond butter or Sweet Almond Sauce (optional)
You’ll need an 8-inch (20 cm) nonstick frypan that has a lid.
Grease the pan lightly with coconut oil (you should do this even if the pan is nonstick, or the slices will stick–trust me!). Heat over medium heat and then place six of the slices decoratively in a pinwheel pattern with the thinner points touching in the middle (see photo).
While the pear cooks, place the buckwheat, quinoa, psyllium, chia, baking powder and salt in a coffee grinder or spice grinder and whir until powdered. Transfer to a small bowl. Add the milk, vinegar and stevia and stir quickly to blend. It should be thick but easily pourable. If it’s too thick, add a touch more milk.
Gently pour half the batter over the pears in the pan, starting in the center of the pinwheel and moving out in a spiral motion to the outside edges of the pear slices. Using a silicone spatula, gently spread the batter evenly to cover all of the slices, tucking the outside edges in under the batter if necessary.
Cover the pan and allow to cook for 4 minutes, then gently lift one edge of the pancake to see if it’s well browned. If it is, carefully slide a large spatula under the pancake and flip it over in one quick movement so that the pears are now on top. If one or two of the pear slices slide out of place, just put them back with a fork or (if you have heatproof fingers like I do) with your fingers.
Cover the pan again and cook another 2-3 minutes, until the bottom is also well browned. The pancake should puff up a bit. Slide the pancake onto a plate or warming tray and keep warm while you repeat the process with the remaining pear slices and batter.
Makes two single-serve pancakes. May be frozen (though the lovely pattern may warp a bit when defrosted). Defrost by placing on a parchment-lined cookie sheet and heating in a 325F/160 C oven for about 20 minutes.
Suitable for: ACD Stage 2 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.
Disclosure: Some of the links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
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