A perfectly lazy Sunday morning breakfast, and a great gluten-free option. The lemon myrtle incorporates our love of using Australian bush tucker.
Serves 6 (makes 12 pancakes)
3 pears, peeled, cored and sliced
1 cinnamon stick
Vanilla pod (reserved from pancakes, below)
3-4 fresh lemon myrtle leaves or ½ teaspoon powered lemon myrtle
½ cup gluten-free flour
½ cup coconut flour
2 teaspoons lucuma powder (optional)
1 teaspoon ground cinnamon
1 cup rice milk or soy milk
2 tablespoons organic maple syrup
3 eggs, lightly beaten
Seeds scrapped from 1 vanilla pod (reserve pod for pureed pears)
2 tablespoons coconut oil
200g Greek style natural yoghurt
First make the puréed pears. Place ingredients and 2 cups of water in a saucepan. Bring to the boil then reduce heat to a simmer and cook for 10 minutes, until soft. Remove from heat and leave to cool. Discard vanilla pod and lemon myrtle leaves and puree mixture in a food processor.
To make the pancakes combine all dry ingredients in a large bowl and make a well in the centre. In a separate bowl, combine remaining ingredients except coconut oil. Add to flour mix, folding mixture to combine.
Heat a small frying pan over medium heat. Coat pan lightly with coconut oil and add sufficient batter to make 8-10 cm pancakes. Turn pancakes after about 1 ½ minutes or when bubbles appear on the surface, then cook for a further 1 minute. Do not attempt to flip the pancakes until the bottom is set or they make break up.
Serve 2 pancakes per person with puréed pears, yogurt and blueberries.
For something different, replace the puréed pears with puréed fruit of your choice.
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Recipe from the NEW Golden Door at home cookbook, purchase online now.