Apple & Pear Pancakes

apple pear pancakes

When someone mentions doing a “cleanse” I think sacrifice, suffering, and counting the days until I can get back to “real food.” So it was a nice surprise when a recent post-vacation “reboot” left us with a stack of recipes that still make regular appearances at the table. In fact, these yummy Apple & Pear Pancakes¬†are on the griddle most every Sunday morning.

{I make this recipe so often that I just wrote it down for easy reference on the black board inside my pantry door.}

apple pear pancakes

What started out as simple Spelt Pancakes from Bon Appetit’s “Food Lover’s Cleanse” morphed into these delicious flapjacks after I juiced an apple and pear together one morning and wondered what I could do with the leftover pulp. No juicer? No worries. You can use a food processor to puree the fruit, then strain out the excess liquid. {Drink it! It’s delicious!}.

Disclaimer :: The addition of butter and syrup was not part of the cleanse plan…!

You could just use a combination of all-purpose and whole wheat flour for these, but I like using a variety of grains. And trust me, there’s a difference in flavor. Not sure you want to invest in a whole package of each of the spelt, oat and rice flour? Just head to the bulk bins at Whole Foods or your local co-op and buy just the amount you need.

Given how frequently we make these, I’ll make multiple “mixes” of the dry ingredients and store in the pantry to make next weekend’s breakfast even easier to pull together. And if I go on a juicing spree, I’ll freeze batches of the “pulp” as well. The best part of making a big batch? Lots of pancakes in the freezer to pull out for a quick weekday breakfast – just wrap one in a paper towel and microwave for one minute.

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Apple & Pear Pancakes
  • 1 apple, peeled and cored
  • 1 pear, peeled and cored
  • 1 cup spelt flour
  • ¼ cup oat flour
  • ¼ cup rice flour
  • 1 Tbs brown sugar
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ¼ tsp baking soda
  • 1 cup milk {I use almond}
  • ½ cup plain yogurt
  • 3 eggs
  • 3 Tbs canola oil
  1. Juice apple and pear together. Reserve pulp. {Alternatively, you can grate the fruit on a hand grater or with a food processor. Squeeze out as much juice as possible.} Drink juice, or save it for another use.
  2. Mix dry ingredients {spelt through baking soda} together in medium bowl.
  3. Mix milk, yogurt, eggs and canola together in medium bowl. Stir into dry ingredients and mix just until combined. Fold in pulp, until mixed in.
  4. Drop by ⅓ cup portions onto hot griddle. Turn when bubbles form on top of pancake, and cook until done.


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