Vegan Pear and Ginger Pancakes

No ratings yet

Fluffy Vegan Pear and Ginger Pancakes made with wholemeal self-raising flour and topped with caramelised pear are a healthy, naturally sweet breakfast or brunch dish.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: ground ginger, maple syrup, pear, root ginger, soy milk, vegetable oil, wholemeal self raising flour

Servings: pancakes

Calories: 199.02kcal

Equipment

Mixing bowl
grater
Whisk or spoon
non-stick frying pan
Spatula
small saucepan

Ingredients

For the pancakes

250 g wholemeal self-raising flour
1 pear peeled and grated
350 ml soy milk
2 tablespoon maple syrup optional
2 teaspoon root ginger grated or ½ teaspoon ground ginger
2 tablespoon vegetable oil for cooking

For the caramelised Pear

1 pear sliced
4 tablespoon maple syrup
1 teaspoon ground ginger
4 tablespoon water

Optional extra

8 pieces crystalised ginger cut into small cubes

Instructions

To make the pancakes

In a large bowl, whisk together the flour, ginger, grated pear, soy milk, and maple syrup until just combined. The batter should be thick but pourable.
Let the batter rest for 5 minutes to allow the wholemeal flour to hydrate fully.
Heat the oil in a non-stick frying pan over medium-low heat.
Spoon 2-3 tablespoons of batter per pancake into the pan.
Cook for 2–3 minutes, until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden.
Repeat with the rest of the batter.

To make the caramelised pears

In the meantime, add the pear slices, maple syrup, ginger and water to a non-stick saucepan.
Cook over medium heat for 8–10 minutes, stirring occasionally, until the pears are soft and lightly golden.
Remove from heat and set aside. The syrup will thicken as it cools.
Stack the pancakes on a plate and top with the sliced pear (and crystalised ginger if using) and serve!

Nutrition