It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.
So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.
- 2 pears, cored and smashed
- 3 eggs
- 1 teaspoon cinnamon
- pinch of salt
- 1 cup almond meal/flour
- avocado oil
- 1 pear for topping
Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.
Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.
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