We all love pancakes, but I like to keep grains to a minimum. I’m in love with Birch Bender’s pancake mix. It’s just almond flour, cassava (a root vegetable) flour, and coconut flour. No sugar. Today I made pear and cardamom cakes with pear syrup. Nothing but fruit. No sugar added. Boom! My kiddo said these tasted like Christmas, but I think that’s because I make lovely Scandinavian cardamom pastries every year.
I usually make syrup by letting juice simmer away on the stove top. It works well, but it takes forever and I have to be near the kitchen since I have fire going. I’m in the middle of reviewing a cookbook called Nourish Me Home. In it, Cortney Burns does her juice reductions in the dehydrator. You pour it in a shallow non-reactive dish and pop it in there at 125 degrees F until it syrupy. I poured it in a glass pie dish and popped it in after dinner. It worked on the syrup all night. 14 hours later, I had thick, oozy, ultra-pear tasting syrup. The dehydrator’s a game changer on this one. I have 3 pans of mango nectar in there now. It’s been 20 hours and it’s not quite done, so capacity makes a difference.
Jen’s Pear and Cardamom Grain-Free Pancakes
3 cups Birch Bender’s pancake mix
2 3/4 cups water
4 chopped pears
1 tablespoon cardamom
1 tablespoon vanilla extract
Combine and let sit while you heat up a griddle.
Non-stick spray or butter
Film the griddle. Pour batter on in little mounds. I used a 1/8 cup measure and it was overflowing, so about 3 tablespoons. Cook until golden brown and flip and finish the other side off to a lovely golden brown. Plate and drizzle with pear syrup or your favorite.
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Need a griddle? Mine’s my favorite combo – cheap and awesome!
My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.