Chocolate Pancakes w/ Maple Roasted Pears
Recipe type: Pancakes, Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 2-4
  • Maple Roasted Pears
  • 1-2 bosc pears, half a pear per serving
  • 2 Tbsp coconut oil, melted
  • 3 Tbsp maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pancakes
  • 1 cup gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
  • 2 tsp baking powder
  • ¼ cup almond meal
  • 3 Tbsp cacao powder
  • 1 tsp ground cinnamon
  • ½ cup unsweetened apple sauce/puree
  • 1 cup + 2 Tbsp almond milk or any thin non-dairy milk of choice
  • 1-3 Tbsp coconut oil, for frying
  • Topping
  • Roasted pears
  • Maple syrup
  • Icing sugar
  1. Maple Roasted Pears
  2. Preheat oven to 200°C (390°F). Line a baking pan with parchment paper and set aside.
  3. Slice pears in half, stem and peel left on. Core the pears with a teaspoon. Place in prepared pan.
  4. Combine remaining ingredients in a small bowl and then brush this mixture over the pears, soaking them well. You can also baste the pears during roasting with this mixture.
  5. Roast pears for 25-30 minutes or until soft and lightly golden.
  6. Once cooked, remove and set aside.
  7. Pancakes
  8. Whilst pears are roasting, begin pancakes.
  9. In a large mixing bowl, combine flour, baking powder, almond meal, cacao and cinnamon, mix well.
  10. Pour in apple sauce and almond milk, whisk until smooth and well combined, removing all lumps.
  11. Heat 1 tablespoon coconut oil in a large fry pan over medium heat.
  12. Pour pancake batter into the middle of the pan, approx. ⅓ cup - ½ cup batter per pancake or to your desired pancake size.
  13. Cook for 1-2 minutes over medium-high heat or until bubbles begin to appear on the surface of the pancake. Gently flip pancake over and fry for a further 30 seconds - 1 minute or until golden and cooked through. Repeat with remaining batter and glaze pan with more coconut oil to fry.
  14. Serve pancakes topped with roasted pears, a drizzling of maple syrup and a dusting of icing sugar.
  15. Enjoy!
Store any leftovers in an airtight container, refrigerated, for 1-2 days.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
Recipe by Wholesome Patisserie at