Gingerbread Protein Pancakes

In a large bowl, combine Oat Flour (1 cup), Brown Rice Flour (1 cup), Coconut Flour (1/2 cup), Vanilla Protein Powder (1 scoop), Baking Soda (1 tsp), Baking Powder (1 tsp), Simply Organic Cinnamon, Ground (2 tsp), Ground Ginger (1 Tbsp), Ground Nutmeg (1 tsp), and Ground Cloves (1/4 tsp).

In a separate bowl, combine Pure Vanilla Extract (1 tsp) (if using), Farmhouse Eggs® Large Brown Eggs (3), and Oat Milk (2 1/2 cups). Combine wet and dry ingredients together.

Heat skillet to medium and melt Coconut Oil (2 Tbsp). When the skillet is heated, pour batter onto the skillet and cook pancakes.

Flip when soft bubbles appear on the top. Continue doing this until all the batter is used.

Meanwhile, melt Coconut Oil (2 Tbsp) on a small fry pan. Add Pears (2) and sauté until tender.

Add Maple Syrup (1 Tbsp) and Walnut (1/2 cup) to tender pears just to warm up the walnuts. Remove from heat and set aside.

In a large mixing bowl, follow instructions on the packaging of Coconut Whipped Topping (1 can) and whip until fluffy with a hand mixer.

Assemble pancakes. Place 2 to 3 pancakes on a plate. Add chopped pear walnut mixture, top with coconut whipped cream and maple syrup.