Gingerbread-hotcakes-with-poached-pears-and-chocolate-sauce

These gluten-free gingerbread hotcakes make a great breakfast or healthy dessert. Thanks to Cherylyn Mcmillan from Berries for Breakfast for sharing this gluten-free recipe.

Ingredients

HOTCAKES
½ cup gluten-free plain flour
½ cup buckwheat flour
1 teaspoon gluten-free baking  powder
1 tablespoon coconut sugar
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon cinnamon
1¼ cups of almond milk
1 egg
1 teaspoon vanilla
PEARS
4 peeled pears
3 tablespoons maple syrup
1 teaspoon vanilla essence
⅓ cup water
CAROB SAUCE
½ cup carob (see note)
½ cup melted coconut oil
2½ tablespoons maple syrup
1 teaspoon vanilla

Method

  1. Hotcakes: place both flours, coconut sugar, baking powder and spices in a bowl, whisk to combine. When these are combined, add the other ingredients and mix well. Heat a frying pan on the stove top. Melt some coconut oil and cook hot cakes. When cooked place on wire rack until you’re ready to serve them. This prevents them from going soggy.
  2. Pears: In a pan with a lid, place pears on their side. Mix maple syrup, vanilla and water. Pour this over the pears. Bring to the boil, then turn heat down to low and simmer. They take about 25 minutes to cook. Turn occasionally during the process. Keep your eye on them to check that the pan doesn’t dry out. Serve them whole or sliced.
  3. Carob Sauce: Melt coconut oil in microwave. This takes about 40 seconds.
    Then place all ingredients in a bowl and whisk to combine.

NOTE: If you don’t like carob you can use cacao or cocoa instead. It’s a very healthy sauce, a great alternative to the refined sugar filled shop purchased sauces and it only takes seconds to prepare.

This gluten-free recipe for Gingerbread Hotcakes first appeared in Issue 8 of Australian Gluten-Free Life magazine as part of AGFL Talks. Click hear to learn more about Cherylyn and her fight against Crohn’s disease.

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