Up early this a.m. and excited for my Eat Well Feel Well holistic nutrition & yoga class that I teach with Michelle every Sunday. Just as I took the last sip of my energizing green juice I came up with a joyous idea! I would make myself brunch when I got home — something to look forward to on an unusually chilly May Sunday afternoon.
After I teach the nutrition course, Michelle leads an invigorating and empowering yoga class. Today we worked on heart opening exercises, a fave of mine. A few years back I was advised by more than one holistic practitioner that my heart was actually too open. Usually most people need to do the exact opposite (and open their heart) but leaning too far in either direction can put you into an imbalanced state. And jeez, I was certainly imbalanced. I put too much emotional energy into things and it was taking a toll. So I had me a little paradigm shift and really focused a good 8-9 months on balance. This doesn’t mean my goal was to close up like a turtle in a shell. However, that’s what I did to a certain extent and needed to open up again.
Fast forward to today, and I’ve been focusing on opening my heart back up. These heart openers were just what I needed. I’ve been feeling more open as of late and this is a good thing – because if you are too closed you will miss out on some beautiful people, places and things. As we were laying on the yoga mats for our last few minutes (admittedly when we were supposed to be emptying our mind with thoughts) I was dreaming up what I would cook when I got home and this is the purpose of my blog post today! … to share my moist, sweet and delicious pancake recipe with you.
Pear Pancakes
- 1 cup of gluten-free flour (brown rice, source of protein)
- 1 tsp gluten-free baking powder
- 2 happy eggs (organic of course and hey you should have seen the size of the yolk and thickness of the egg white in these puppies)
- 2 cups almond milk (good fat)
- 1 tsp vanilla
- 1/4 cup raw oats* (for fibre and texture.)
- 1/4 sesame seeds (wonderful non-dairy source of calcium)
- 1 chopped pear
Now when I bake, I hardly EVER measure anything, so feel free to add more liquid to your desired consistency.
Method: Combine all the dry ingredients, whisk up the 2 eggs and add to dry mixture. Slowly add the almond milk and stir. Add the chopped pear last. Melt organic coconut oil onto your pan to a medium temp. Pour pancake mixture onto pan and cook 5 minutes each side. Garnish with some freshly cut up pear and dollop of real maple syrup. Drooooooooooool.
Living in Ontario we are soooo lucky to have local real maple syrup. I must emphasize real, because Aunt Jemima doesn’t cut it! Most syrups are made with corn syrup, sugar and water which in fact is damaging to your cells. Use the real stuff always.
*Make sure you purchase oats made in a “gluten-free” facility otherwise this recipe is not truly gluten-free.
EnJOY!
Joyous Nutritionist
PS. Many of my you have been emailing me with health questions, which is great but there’s only one joyous! I encourage you to just book a complimentary 15 minute nutrition session over the phone or in person at 889 Yonge. I get many emails within a day and it’s hard to keep up, so please feel free to schedule an appointment and I would be happy to meet with you in person! 
Joy, those look amazing. Thanks for this gluten-free recipe!!
Oh they tasted as good as they looked!
I don’t really like pears. What other fruit would you suggest?
Apples would be good too, just chop them up fairly small as they will take longer to cook through than pears. Apples are a wonderful source of fibre and antioxidants.
totally drooling!! Thanks for sharing the recipe. I’m for sure giving these a try and I am sure my babe will like them too
Cheers!
C
Welcome! They were sooooo friggin good!
hi joy can’t wait to try the recipe but one question I am a vegan and do not use eggs, any ideas about this? By the way your hair looks much longer< are you growing it out?
Yes you can use psyllium instead of eggs and it works quickly nicely actually! My hair is getting a little long (haha), grows like a weed… perhaps it’s time for a trim