Sautéed Pear Gluten-Free Pancakes (Made With Chickpea Flour!)

Gluten-free pancakes were something that eluded my kitchen for quite some time after I went gluten-free. The batter was always too runny, and the pancakes never held together long enough to be flipped over. Then, I read an article that simply said to increase the amount of flour to reach a consistency that was thicker, and I’ve never looked back.

These pancakes are slightly sweet and hearty without being dense, hold together perfectly, and are just as delicious when eaten as leftovers.

Serves 4

Makes 8 to 10 pancakes

Preparation

1. Preheat oven to 200*F (95*C) and line a baking sheet with foil; set aside.

2. In a large mixing bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the egg, milk, olive oil, and vanilla. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.

3. Heat a large skillet over medium heat; add 2 teaspoons coconut oil; once melted, add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes on the baking sheet and place in the oven to keep warm. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

4. While the pancakes are keeping warm, heat the same skillet over medium heat. Melt the remaining 2 teaspoons of coconut oil; add the pear slices (reserving some slices for garnish) and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. In the last 30 seconds, add the minced sage and cook until wilted and fragrant.

5. Plate pancakes; top with a few pear slices, sage, almonds, and syrup.