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Breakfast recipe · from the recipe book

Oat Pear Pancakes with Maple Drizzle

Fluffy, tender oat pancakes studded with sweet, juicy pear pieces and finished with a warm maple drizzle, made with diced pear in place of banana, which is on your leave-out list.

Oat Pear Pancakes with Maple Drizzle

Ingredients

  • 2 cups160 gOld-fashioned rolled oatsblended into a fine flour
  • ⅓ cup60 gGluten-free flour blend (rice based)
  • 2⅛ tsp10 gBaking powder
  • ¼ tsp2 gSalt
  • 1½ tsp3 gLemon zest
  • 2 large100 gEggsbeaten
  • ½ cup120 gCoconut milk, cannedstirred well
  • ⅔ cup150 gWater
  • ¼ cup80 gMaple syrup
  • 1 tbsp15 gCanola oil
  • 1 medium200 gPearsfinely diced

Steps

  1. Blend the oats in a blender until they form a fine flour.
  2. In a large bowl, whisk the oat flour, gluten-free flour blend, baking powder, salt and lemon zest.
  3. In another bowl, whisk the eggs, coconut milk, water, one quarter of the maple syrup and two thirds of the canola oil.
  4. Pour the wet mixture into the dry ingredients and stir just until combined; the batter should be thick but pourable. Fold in the pear and let the batter rest 10 minutes.
  5. Heat a nonstick skillet over medium heat and brush it lightly with some of the remaining canola oil.
  6. Pour about 1/4 cup batter per pancake into the skillet. Cook 2 to 3 minutes, until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and cooked through. Repeat with the rest of the batter, brushing the pan with the last of the canola oil as needed.
  7. Warm the remaining maple syrup in a small saucepan over low heat and drizzle it over the pancakes to serve.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Egg. Some brands contain gluten.

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Saved in the Every Helping recipe book on November 4, 2026.

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