Pear Coconut Pancakes
Here’s a coconut pancakes recipe which is dressed with a sweet pureed pear. It was a guest favorite at the former Golden Door Health Retreat in Australia (now Elysia Wellness Retreat), which shared this recipe, as well as a gluten-free option.
Servings: 12 Pancakes
Calories: 83kcal
A perfectly lazy Sunday morning breakfast, and a great gluten-free option.
Ingredients
Puréed Pears
- 3 pears - peeled, cored and sliced
- 1 cinnamon stick
- Vanilla pod - reserved from pancakes, below
- 3-4 fresh lemon myrtle leaves - or kaffir lime leaves, or lemongrass
Pancakes
- ½ cup all purpose flour - use Gluten Free, if you desire
- ½ cup coconut flour
- 2 teaspoons lucuma powder - or 1 teaspoon of brown sugar
- 1 teaspoon ground cinnamon
- 1 cup rice milk or soy milk
- 2 tablespoons organic maple syrup
- 3 eggs - lightly beaten
- Seeds scrapped from 1 vanilla pod - reserve pod for pureed pears
- 2 tablespoons coconut oil
To serve
- 4 oz Greek style yogurt
- 4 oz fresh blueberries
Instructions
- First make the puréed pears. Place ingredients and 2 cups of water in a saucepan. Bring to the boil then reduce heat to a simmer and cook for 10 minutes, until soft. Remove from heat and leave to cool. Discard vanilla pod and lemon myrtle leaves and puree mixture in a food processor.
- To make the pancakes combine all dry ingredients in a large bowl and make a well in the centre. In a separate bowl, combine remaining ingredients except coconut oil. Add to flour mix, folding mixture to combine.
- Heat a small frying pan over medium heat. Coat pan lightly with coconut oil and add sufficient batter to make 8-10 cm pancakes. Turn pancakes after about 1 - 1/2 minutes or when bubbles appear on the surface, then cook for a further 1 minute. Do not attempt to flip the pancakes until the bottom is set or they make break up.
- Serve 2 pancakes per person with puréed pears, yogurt and blueberries.
Chef’s Tip:
- For something different, replace the puréed pears with puréed fruit of your choice.
Video
Spa Index Kitchen Notes
The lemon myrtle is a unique Australian Bush Food -- it's a shrub and the leaves make a versatile and refreshing herb with a lemon-lime flavor. In the USA and other regions, you can substitute Kaffir Lime or Lemongrass, which is very similar.
We calculated this using brown sugar in place of the powdered lucuma (fruit), and, all purpose flour, in place of gluten free flour. The calorie count is per pancake, but we've included the pear sauce in the 12 servings, so 1 pancake and 1 teaspoon of sauce is under 100 calories. Allow 2 pancakes and 2 teaspoons of sauce per person.
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Nutrition
Serving: 1 Pancake | Calories: 83 kcal (4%) | Carbohydrates: 15 g (5%) | Protein: 2 g (4%) | Fat: 1.7 g (3%) | Saturated Fat: 0.7 g (4%) | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.2 g | Cholesterol: 0.4 mg | Sodium: 17 mg (1%) | Potassium: 65 mg (2%) | Fiber: 1.4 g (6%) | Sugar: 6.7 g (7%) | Vitamin A: 35 IU (1%) | Vitamin C: 4 mg (5%) | Calcium: 29 mg (3%) | Iron: 0.3 mg (2%)
The Golden Door Health Retreat was located in the beautiful landscape of the Hunter Valley in New South Wales, Australia. It is now Elysia Wellness Retreast. The Spa Retreat still offers a holistic blend of exercise, nutritious cuisine, health education, relaxation and spa indulgence to allow you to discover new sources of energy and vitality.