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Fluffy pear and besan flour pancakes with a caramel pear sauce (v, lf)

A sweet spin on besan flour, perfect for a lazy weekend breakfast.
Vegan, low fat and wheat free.
Makes 6 thick pancakes.

Small blender or food processor required for the sauce.

Author: Bite-sized thoughts.

Original post (with pictures) here.

For the pancakes -

45g (1/3 cup) besan flour (chickpea flour)
45g (1/3 cup) spelt flour
3/4 tsp baking powder
1 tsp apple cider vinegar
165ml (2/3 cup) unsweetened almond milk, or milk of choice
1 tsp vanilla
1 tsp cinnamon
1 pear, chopped into small pieces

Oil spray, for cooking

For the sauce -
4 dates (mine were regular dried dates, not medjool)
1 pear, roughly chopped

Berries or stewed fruit, to serve

1. Combine the flours and baking powder in a mixing bowl and stir to combine. Add the vinegar, milk, vanilla and cinnamon and whisk well. Add the pear pieces and stir through. Allow to stand while your pan heats.
2. Heat a non-stick pan over medium-high heat and spray with oil. When hot, use a ladle or 1/4 cup to scoop batter into the pan. Tilt the pan to distribute evenly, but don't distribute too thinly - think hotcakes rather than crepes. Cook for 2-3 minutes before flipping and repeating for the other side. The pancakes should be golden when cooked. Repeat for the remaining batter.
3. While the pancakes are cooking, blitz the dates and pear in a small blender or food processor (I used a Nutribullet), until smooth.
4. To serve, layer the pancakes with a dessertspoon of the caramel pear sauce between each layer. Use a spoon to drizzle more sauce over the pancake stack. Serve with berries or other fruit.