Spiced Buckwheat Sweet Potato Pancakes with Warm Cardamom Pears
Perfectly spiced buckwheat sweet potato pancakes with warm cardamom pears will set your morning on fire. Gluten-free and vegan! This is possibly the most decadent, and yet uber healthy, way to start your day.
Combine all ingredients in a blender and mix until smooth. Allow batter to sit for several minutes before cooking.
Heat a large cast iron skillet over medium-high heat. Add 1 tbsp coconut oil to pan. Drop batter into hot pan in 1/4 cup portions. Cook until bubbles begin forming, flip and cook for additional 4 minutes on other side. Keep warm in oven while preparing the remaining pancakes.
In the meantime, heat 1 tbsp coconut oil in a large skillet. Add pears to skillet, sprinkle with cardamom and gently cook for 4-5 minutes. Until pears are heated through and tender.
Pile pancakes high alternately layering with pears and walnuts. Drizzle with maple syrup.
Nutrition analysis is without maple syrup or walnuts and for one analyzed for one pancake
These are also delicious drizzled with warm almond butter for a low sugar alternative
I typically use leftover sweet potato for this recipe but organic canned sweet potato puree works as well. Just be sure it is not sweetened canned sweet potato!
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