Ginger Pear Pancakes with Plum Maple Syrup

12 Aug

Sweet fruity syrup atop tangy, refreshing pancakes. Utter perfection. Use up summer fruit while you can!

Ingredients for pancakes (serves 4):

  • 1 1/2 cups all purpose flour (or your fave flour)
  • 1/2 cup quick oats
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 tbs sugar (or 2 tsp stevia)
  • 2 cups soy or nut milk
  • 2 tbsp vegan margarine, melted
  • 1 ripe pear, cored and chopped into small pieces
  • 1 tsp fresh grated ginger
  1. Combine all dry ingredients in a large bowl and set aside.
  2. In a separate large bowl, combine all wet ingredients. Add the wet ingredients to the dry ingredients and blend with a few swift strokes. Fold in the pear. Preheat the oven to 225 degrees F.
  3. On a griddle or large skillet, heat oil or spray over medium-high heat. Measure 1/4 cupfuls of mixture onto hot griddle.Cook until small bubbles appear on the surface, then flip until both sides are browned.
  4. Transfer cooked pancakes to a heat proof platter and keep warm in the oven while cooking the rest.

Ingredients for plum compote syrup:

  • 1 ripe plum, cored and cut into small pieces
  • 1 tbsp brown sugar
  • 1 tbsp agave
  • 1/2 orange juice
  • 1/2-1 cup maple syrup
  1. In a small pot, heat the plum with the sugar and agave until starts to bubble. Pour (or squeeze fresh) orange juice over mixture and stir, let bubble for 2 minutes.
  2. Continue to stir, add more orange juice if it gets too dry. The juice should start to turn red and the plums should be very tender. Stir in the maple syrup and let simmer for 2 more minutes. Remove from heat.
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