Cooking Instructions
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Step 1
In a large bowl, combine
Oat Flour (190 g)
,
Brown Rice Flour (165 g)
,
Coconut Flour (60 g)
,
Vanilla Protein Powder (1 scoop)
,
Baking Soda (5 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (5 g)
,
Ground Ginger (5 g)
,
Ground Nutmeg (2 g)
, and
Ground Cloves (as needed)
.
Step 2
In a separate bowl, combine
Pure Vanilla Extract (5 mL)
(if using),
Farmhouse Eggs® Large Brown Eggs (3)
, and
Oat Milk (600 mL)
. Combine wet and dry ingredients together.
Step 3
Heat skillet to medium and melt
Coconut Oil (30 mL)
. When the skillet is heated, pour batter onto the skillet and cook pancakes.
Step 4
Flip when soft bubbles appear on the top. Continue doing this until all the batter is used.
Step 5
Meanwhile, melt
Coconut Oil (30 mL)
on a small fry pan. Add
Pears (2)
and sauté until tender.
Step 6
Add
Maple Syrup (15 mL)
and
Walnuts (60 g)
to tender pears just to warm up the walnuts. Remove from heat and set aside.
Step 7
In a large mixing bowl, follow instructions on the packaging of
Coconut Whipped Topping (1 can)
and whip until fluffy with a hand mixer.
Step 8
Assemble pancakes. Place 2 to 3 pancakes on a plate. Add chopped pear walnut mixture, top with coconut whipped cream and maple syrup.
