Ingredients
- 1 cup oat flour Ingredients
- 1 cup brown rice flour Ingredients
- 1/2 cup coconut flour Ingredients
- 1 scoop protein powder* Ingredients
- 1 tsp baking powder Ingredients
- 1 tsp baking soda Ingredients
- 2 tsp cinnamon Ingredients
- 1 tbsp ground ginger Ingredients
- 1 tsp nutmeg Ingredients
- 1/4 tsp cloves Ingredients
- 1 tsp pure vanilla extract** Ingredients
- 3 large eggs, whisked Ingredients
- 2.5 cups oat milk Ingredients
- 2-4 tbsp coconut oil Ingredients
- 2 tbsp coconut oil Toppings
- 2 pears, chopped Toppings
- 1/2 cup walnuts or pecans, chopped Toppings
- 1 tbsp maple syrup Toppings
- 1 can Cha’s Coconut Whipping Cream - refrigerate for at least 1 hour before using. Toppings
Instructions
- In a large bowl, combine flours, protein powder, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves. In a separate bowl, combine vanilla (if using), eggs and oat milk. Combine wet and dry ingredients together.
- Heat skillet to medium and melt coconut oil. When skillet is heated, pour batter on to skillet and cook pancakes. Flip when soft bubbles appear on the top. Continue doing this until all the batter is used.
- Meanwhile, melt coconut on a small fry pan. Add chopped pears and sauté until tender. Add maple syrup and walnuts to tender pears just to warm up the walnuts. Remove from heat and set aside.
- In a large mixing bowl, follow instructions on packaging of whip cream and whip coconut whipping cream until fluffy with a hand mixer.
- Assemble pancakes. Place 2 to 3 pancakes on a plate. Add chopped pear walnut mixture, top with coconut whipped cream and maple syrup.
Featured in:
You'd never know these pancakes are gluten-free because they are fluffy and absolutely delicious!! Read More
Dec 15, 2021 BY Joy McCarthy