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Pear and ginger oat pancakes

These pear and ginger oat pancakes are lovely autumnal treats, perfect for breakfast, brunch or afternoon tea. Naturally sweetened with banana, they have no added sugar in the batter and are made without dairy. Warming ginger and cinnamon pair well with the sweetness of pear, while walnuts add a pleasant crunch and some healthy fats. Crystallised ginger provides little bursts of extra flavour. The recipe is easy to adapt for different diets: use a flax egg instead of a regular egg for a vegan version, and certified gluten-free oats if needed. Serve warm with fresh pear slices, chopped walnuts and a drizzle of date syrup.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4
Course: Breakfast
Cuisine: British
Ingredients Method

Ingredients
  

  • 1 ripe pear
  • 1 banana
  • 1 large egg or 1 flax egg
  • 1 cup rolled oats
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • 1 handful walnuts
  • ½ tsp ground cinnamon
  • 1 tbsp diced crystallised ginger
  • Oat milk as needed
  • A little oil for cooking

Method
 

  1. Peel and roughly chop the pear and banana.
  2. Put the pear, banana, egg, oats, ground ginger, walnuts, baking powder and cinnamon into a blender. Process until you have a thick mixture.
  3. Add a little oat milk and blend again until you have a lightly textured batter. It should be thick but still easily pourable.
  4. Stir in the diced crystallised ginger.
  5. Lightly grease a non-stick pancake pan or flat griddle with a little oil and heat over a medium heat.
  6. Spoon a few dollops of batter into the pan, allowing each to spread into a small circle.
  7. Cook until the surface is no longer runny and the underside is golden. Carefully flip and cook for another couple of minutes, until cooked through.
  8. Repeat with the remaining batter, adding a little more oil if needed.
  9. Serve warm with fresh pear slices or walnuts and a drizzle of date syrup.