Who here doesn’t love pancakes? Get out. No seriously, I have been the biggest pancake lover for my entire life, which is why I’m so excited to share a pancake recipe review with ya’ll today! I found this gem of a recipe in my Inspiralize Everything cookbook by Ali Mafucci (love her!). I thought that it had such a tasty-sounding spin on traditional pancakes that I had to give it a try. While I couldn’t find this specific recipe on Ali’s website, I am sharing her original recipe with my modifications in the notes section below. Check it out!
- - 1 1/3 cups gluten free baking flour *I used coconut flour
- - 1 tsp baking powder
- - 1/2 tsp baking soda
- - 1 tsp cinnamon
- - 1/2 tsp sea salt
- - 2 large eggs, beaten
- - 3/4 cup plain, unsweetened almond milk
- - 1 tsp pure vanilla extract
- - 2 tbsp coconut oil, melted and cooled to room temperature
- - 1 anjou or bosc pear spiralized
- - 1/4 cup pecans, chopped
- - cooking spray
- - maple syrup for serving
- In a medium bowl whisk the flour, baking powder, baking soda, cinnamon and salt.
- In a separate bowl whisk together the eggs, milk, vanilla and coconut oil. Fold the wet ingredients into the dry ingredients and stir together until smooth.
- Spiralize the pear and break up the noodles with your hands. Add the noodles and pecans to the batter and mix to combine thoroughly.
- Over medium heat, coat a large skillet with cooking spray. Using 1/3 to 1/2 cup scoops ladle the batter into the heated pan. Once scooped into the pan flatten and spread out the batter using the back of your ladle. Cook for roughly 3 to 4 minutes. When the edges look slightly browned and dry flip and cook for an additional 3 to 4 minutes.
- Remove cooked pancakes from heat, put on a plate, top with your favorite topping (I used peanut butter!), and enjoy!
- I did make some modifications to Ali's recipe to "make it my own". For me, I only used 1 cup of coconut flour because it looked like too much flour. Secondly, I used 3 large eggs instead of 2 to create a smoother batter. I added half of a ripe banana to give the pancakes more of a sweet flavor (I was out of vanilla extract). Just for fun, I added 4-5 chocolate chips to a few of the pancakes for a more indulgent pancake, and both kinds turned out DELICIOUS.
The flavor of these pancakes was so on point. It was so fun making pancakes with a new, fun ingredient. I actually made these last Sunday morning and surprised my boyfriend with a nice Sunday morning brunch. I highly recommend you try these delectable + healthy flapjacks!
