Pear and Cinnamon Pancakes
Serves: 2-3
  • 85g spelt flour
  • 45g oat bran (if you don't have this just use 45g more spelt flour - either white or wholegrain work wonderfully)
  • 1 egg
  • 130-150ml coconut milk (I use Koko brand coconut milk as a substitute for milk in breakfast cereals, porridge, etc. but any milks - nut or dairy - would work)
  • ½ tsp cinnamon
  • ½ tsp bicarbonate of soda
  • 1 ripe pear, chopped
  1. Place the oat bran, spelt flour, bicarbonate of soda and cinnamon in a bowl. Make a well in the centre.
  2. Separate the egg yolk and white and add the yolk to the centre of the well.
  3. Mix in, working slowly and from the centre outwards, drawing the flour into the centre.
  4. Then, gradually start adding the milk, stirring in a circular motion (this method prevents lumps).
  5. When all mixed in, add your finely cubed or chopped pieces of pear.
  6. Next, whisk the egg white. I do this with an electric whisk but it can easily be done with a hand whisk. Whisk until stiff peaks are formed. Using a metal spoon, take a spoonful of the egg white and mix roughly into your floury batter. This helps to loosen the mixture to allow the egg whites to blend in more evenly. Add the rest of the egg white and mix quickly and lightly folding the whites through.
  7. Heat some coconut oil (butter or rapeseed oil would be lovely too) and when the oil is hot add spoonfuls to the pan.
  8. After a minute or so you will see bubbles form in the pancakes. This should mean that they are set enough to flip over with a palette knife or fish slice.
  9. Cook on the other side for a minute or so. They should puff up slightly, and feel and look cooked through.
  10. Place on a plate, drizzle with maple syrup and enjoy!
Did you know? Cinnamon is a natural sweetener so is brilliant sprinkled in and on everything!

I like to serve them with homemade apple, pear and raisin compote.
Recipe by Cooking Them Healthy at