Pear and Ginger Pancakes with Rosemary Infused Caramel Sauce

These pancakes use oat flour, buckwheat flour and LSA as a base and a ripe, juicy pear for sweetness. They are served on a large stoneware plate I made with the roller and then pinched and bent the sides before glazing with Mayco’s matte black glaze. The caramel sauce comes from one that my favourite cookbook author, Eleanor Ozich, made to drizzle over a beautiful cake. It really is divine and goes perfectly with these fluffy pancakes. This recipe is gluten, dairy and refined-sugar free. To make it vegan, simply replace the raw honey with pure maple syrup and the eggs with flax or chia ones. The ginger in these pancakes not only adds a beautiful spiciness, but also aids digestion and reduces inflammation in the body. This breakfast is wonderfully healthy and delicious and is sure to impress!

Serves 2 (Makes 8 pancakes)

Caramel Sauce:

200ml coconut milk (1/2 a can)

¼ cup raw honey

½ tsp. vanilla extract

1 sprig fresh rosemary

Pancakes:

½ cup oat flour (blend rolled oats in a coffee grinder or blender)

½ cup buckwheat flour

½ cup LSA (mine was LCA – I placed linseeds, cashews and almonds in a coffee grinder)

1 tsp. bicarb soda

½ tsp. ginger powder

Pinch of sea salt

2 ripe beurre bosc pears, ONE roughly chopped and ONE cut into quarters

1 heaped tsp. fresh ginger, finely grated

2 free-range eggs

¾ cup rice milk

Coconut/macadamia/olive oil/pure butter

Caramel Sauce:

1. Place all ingredients in a small saucepan over medium heat until gently boiling.

2. Turn heat down to achieve a simmer and leave for about 15 minutes or until it thickens and turns a golden colour.

3. Strain/remove rosemary and keep warm.

Pancakes:

1. Place the dry ingredients: oat flour, buckwheat flour, LSA, bi-carb soda, ginger powder and sea salt into a large mixing bowl and stir to combine.

2. Place the wet ingredients: 1 chopped pear, fresh ginger, eggs and rice milk into a blender or food processor and blend until well combined.

3. Pour the wet mixture into the dry mixture and use a whisk to create a smooth batter.

4. Heat a large frying pan over medium heat with your choice of oil (I sometimes use a cast iron pan with a piece of baking paper lining the bottom to avoid any sticking).

5. Use a ¼ cup measure to scoop out pancake mix and place into the pan, spreading slightly if need be. Cook for 2-3 minutes each side or until bubbles form and pop and then set aside on a plate and keep in the oven heated to about 100 degrees while you cook the rest.

6. Repeat until all of the mix has been used.

7. Meanwhile, coat the quarters of the second pear in your choice of oil and place under a moderate grill, turning until they begin to brown and slightly soften.

8. Divide the pancakes evenly between two plates. Top with the pear quarters and drizzle over the warm, rosemary-infused caramel sauce. Enjoy!