Red Anjou Pear Pancakes

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Red Anjou Pear Pancakes

I bought some Red Anjou pears this week that are undoubtedly the sweetest pears I have EVER eaten!  At least they seemed that way to me, but maybe that’s just because I just finished two Whole30 Challenges and have eaten very little in the way of sweets during that two months.  This morning I tried them in a new recipe I’m very pleased with.  Both my husband and I thought they were DELICIOUS!  I modified my banana pancake recipe a bit for the base on these.  These are not suitable until the higher-carb fruits rung of the Atkins OWL carb ladder.   They are suitable for Paleo-Primal if you use REAL maple syrup instead of the syrup with artificial sweetener in your topping.  Nutritional stats were calculated using the Cary’s sugar-free maple syrup.

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1 T. unsalted butter or ghee, melted

3 eggs, beaten

½ Red Anjou pear (total), diced  [other half is for the topping]

1 T. coconut cream

½ c. + 2 T. golden flax meal

4 T. almond flour

2 tsp. coconut flour

1 tsp. baking powder


2 T. butter or ghee, melted

Half the diced pear above

¼ tsp. cinnamon

2 T. maple syrup (or sugar-free syrup)

water (as needed)

DIRECTIONS:  Dice the pear in ½” dice.  You will use half in the batter and half for the topping.  Melt 1 T. of the butter and place in medium mixing bowl.  Add all the pancake wet ingredients, including half the diced pear.  Measure in all the pancake dry ingredients into the bowl.  Stir well.  Add water 1 T. at a time if batter is too stiff.  Heat non-stick or greased griddle.  While it is heating, make the topping in a separate small non-stick skillet.  Melt the remaining  2 T. of butter in this small skillet.  Add the cinnamon and  remaining half of diced pear.  Saute 1-2 minutes.  Add syrup and a bit of water if too thick.  Simmer  just a couple minutes and turn heat to low.

Using a ¼ cup measuring cup, scoop out 6 pancakes onto hot, greased griddle.  This batter is very thick and you will have to spread the batter out with the back of the cup or a spoon.    Lightly brown and flip to brown the second side.  Plate each pancake and spoon a bit of the topping onto each.

NUTRITIONAL INFO:   Makes six 4″ pancakes, each contains: (calculations using sugar-free syrup)

203.5 calories

16.42 g  fat

9.82 g  carbs, 5.1 g  fiber, 4.72 g  NET CARBS

6.65 g  protein

117 mg sodium

7 comments on “Red Anjou Pear Pancakes

  1. hi – would love to try these! would you mind sharing what type/brand of coconut cream you use? i am having trouble finding one that isn’t processed and loaded with terrible chemicals. thanks!


    • Hi, Amy! I order my coconut cream by the case (in 8.45z cartons) from Wilderness Family Naturals on-line. Shipping is steep, but it comes out about the same (or a tad less) as what I can buy on the shelf in my town. Theirs is VERY good and the only two ingredients listed are coconut cream and xanthan gum as a thickener/emulsifier. You have to stir/shake it up real good before using, as it still separates a bit in shipping.


    • LOL It’s taken me forever to figure out the sequence of keystrokes that causes this premature publishing, Jen. When I accidentally hit the TAB key when I mean to hit the caps lock/unlock, followed in quick succession by an ENTER (to drop down a line to type the next listed ingredient) BAM!!! That TAB + ENTER is read as a PUBLISH for some dang reason. Grrrrrr. Makes me so darn mad when that happens. Not good, to say the very least.

      Recipe is complete now and safe to print. LOL


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