Cinnamon and Caramelised Pear Pancakes

1/2 pear
1 tsp cinnamon
1 tbsp coconut oil
1/4 cup wholemeal flour
OR 1/4 cup gluten free coconut flour
20g wholemeal self-raising flour, OR add equivlent gluten free flour and 1 tsp baking soda
2 tbsp coconut milk powder
2 tsp LSA mix (linseed, sunflower, almond meal)
2 tsp flaxseed
2 tbsp chia seeds
6 tbsp water
1/2 cup milk
OR 1/2 cup milk of your choice
2ml vanilla essence
40g nut and seed mix
1 tbsp maple syrup (optional)
125g strawberries
OR 125g berries of your choice

First up: make your ‘chia egg’ by combining your chia seeds with water. Set aside to firm up (takes a few minutes).
Slice your pear into thin slices and lightly dust them in cinnamon.
Heat some coconut oil in the pan and fry the pear pieces on low to moderate heat until they’re caramelised. Set aside to cool.
Mix all dry ingredients in a bowl and then combine them with the wet ingredients (including your chia egg).
Place a ‘blob’ of pancake mix into the centre of the pan. Add a couple of pear slices and make sure they’re embedded into the top of mixture (by pressing down slightly with your spatula).
Once ready, gently flip your pancake until golden brown on both sides. Repeat the last two steps with the remaining mixture.
Top with a sprinkle of mixed nuts/seeds, berries and an optional (or obligatory?!) dash of maple syrup.

Notes

*For Gluten Free Adaptable:

Use gluten-free flour e.g. coconut flour