A wonderful holiday morning breakfast using my signature pancake recipe! You'd never know that these pancakes are gluten-free! So fluffy and tender!
For the Ginger Pear Topping
2 red pairs, cored and diced
2 teaspoons fresh lemon juice
1/4 cup butter
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 cup diced candied ginger
1/4 cup water
For the Pancakes
1 1/2 cups milk
1 tablespoon apple cider vinegar
2/3 cup Namaste Foods brown rice flour
1/3 cup potato flour
2 teaspoons psyllium husk powder
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1/4 cup turbinado sugar
4 tablespoons oil of your choice (I used olive oil)
more oil for brushing
For the Ginger Pear Topping:
Wash, core and core the pears. Squeeze lemon juice over them and set aside.
Melt the butter in a small sauce pan. Add the pears brown sugar, cinnamon, ginger and water.
Simmer for 8-10 minutes or until pears are just getting tender. Don't overcook, or the pears will become mushy.
For the pancakes:
In a small bowl, combine the vinegar and milk. Set aside. The milk will curdle slightly.
In a large bowl, sift together the flours, husk powder, baking powder, baking soda and salt. Mix in the sugar.
Add the milk mixture, eggs and oil to the flour mixture. Mix thoroughly by hand.
Brush a medium-hot griddle with olive oil and drop about 1/4 cup of batter for each pancake onto the griddle. Flip once the top of the pancake starts getting bubbles.
Serve with hot ginger pear topping and powdered sugar.