Cinnamon and Caramelised Pear Pancakes


  • 1/2 pear
  • 1 tsp cinnamon
  • 1 tbsp coconut oil
  • 1/4 cup wholemeal flour
  • OR 1/4 cup gluten free coconut flour
  • 20g wholemeal self-raising flour, OR add equivlent gluten free flour and 1 tsp baking soda
  • 2 tbsp coconut milk powder
  • 2 tsp LSA mix (linseed, sunflower, almond meal)
  • 2 tsp flaxseed
  • 2 tbsp chia seeds
  • 6 tbsp water
  • 1/2 cup milk
  • OR 1/2 cup milk of your choice
  • 2ml vanilla essence
  • 40g nut and seed mix
  • 1 tbsp maple syrup (optional)
  • 125g strawberries
  • OR 125g berries of your choice


  • First up: make your ‘chia egg’ by combining your chia seeds with water. Set aside to firm up (takes a few minutes).
  • Slice your pear into thin slices and lightly dust them in cinnamon.
  • Heat some coconut oil in the pan and fry the pear pieces on low to moderate heat until they’re caramelised. Set aside to cool.
  • Mix all dry ingredients in a bowl and then combine them with the wet ingredients (including your chia egg).
  • Place a ‘blob’ of pancake mix into the centre of the pan. Add a couple of pear slices and make sure they’re embedded into the top of mixture (by pressing down slightly with your spatula).
  • Once ready, gently flip your pancake until golden brown on both sides. Repeat the last two steps with the remaining mixture.
  • Top with a sprinkle of mixed nuts/seeds, berries and an optional (or obligatory?!) dash of maple syrup.

*For Gluten Free Adaptable:

Use gluten-free flour e.g. coconut flour