Almond Pear Cardamom Pancake

Breakfast, Comice Pears -

Almond Pear Cardamom Pancake

When dicing the pears, smaller dice is better; this will ensure that the pancakes cook evenly. You can even mash the pears with a potato masher to make sure they are small enough for even cooking. It is best to let the batter sit for about 10 minutes before cooking the pancakes.


2 large eggs
¼ cup agave nectar or honey
¼ cup almond milk (or water)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1½ cups blanched, finely ground almond meal
½ teaspoon kosher or fine sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon cornstarch or arrowroot powder 
1/8 teaspoon cardamom
3 medium Comice pears, peeled, cored and cut into 1/8-¼ inch dice


In a blender combine all ingredients except the pears. Process on high speed until smooth and fully combined, about 1-2 minutes. Pour batter into a mixing bowl and fold in the diced pears.

Heat a griddle or skillet over medium heat. Spray lightly with gluten-free non-stick cooking spray. Ladle in about 2 tablespoons per pancake. Cook until the tops form small bubbles and the edges start to look dry, about 2 minutes. Flip and cook until the bottom is browned and the pancake feels firm, about 1 more minute. Transfer cooked pancakes to a plate and keep warm. Repeat with remaining batter.

Serve with a good quality non-dairy spread such as Earth Balance (or butter, if dairy is not an issue) and maple syrup if desired.

Yield: Makes 12 pancakes