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)
16.42 g fat
9.82 g carbs, 5.1 g fiber, 4.72 g NET CARBS
6.65 g protein
117 mg sodium