Dairy-Free Pear Pancakes
User Reviews
5
Dairy-Free Pear Pancakes
Description
Dairy-Free Pear Pancakes feature a batter blended with flour, baking powder, cinnamon, soy milk, and a shredded pear to add moisture and subtle fruitiness. The process involves mixing dry and wet ingredients separately before combining. Beaten egg whites are folded in to introduce air that creates a light, fluffy texture. Cooking the batter on a greased pan over medium-high heat develops a golden-brown surface while maintaining softness inside.
The cinnamon adds warmth, complementing the pear's natural sweetness and tenderness. These pancakes are suitable for those avoiding dairy but looking for a traditional style morning treat. Their fluffy and lightly spiced characteristics make them enjoyable with maple syrup or fruit toppings.
Since the egg whites are whipped to stiff peaks, flipping is best done when bubbles appear on the pancake surface to preserve fluffiness. Using light-flavored oil helps avoid overpowering the gentle flavors.
Ingredients
- 1 cup flour
- ½ tablespoon baking powder
- ½ tablespoon cinnamon
- 1 cup soy milk
- 1 egg
- 1 pear shredded
- grapeseed oil or any other light-flavoured oil
Instructions
- In a large bowl, combine the flour, baking powder and cinnamon. Make sure everything is mixed well.
- Take another bowl and pour the soy milk, the egg yolk (keep the egg white in a jar) and the shredded pear. Mix all the ingredients well.
- Tip the egg white into a mixing bowl and beat with an electric hand whisk. It will take around 1 minute for the egg white to have a fluffy cloud consistency. Beat until it stands up in stiff peaks. You can skip this part to speed up the preparation time, but we love our extra fluffy pancakes and this is how we get a perfect consistency.
- Pour the wet ingredients mixture into the dry ingredients bowl. Mix making sure you don't overmix the batter, as you won't get fluffy pancakes otherwise. Lastly, fold in the whisked egg white and mix really gently one more time.
- Heat and lightly grease with oil a frying pan over medium to high heat. Pour a lodle of batter into the pan and when you can see bubbles forming on the top, flip the pancake and cook on the other side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Pancakes
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 137mg | 6% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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