Recipe Review: Cinnamon and Pecan Pear Noodle Pancakes from Inspiralize Everything

 

Who here doesn’t love pancakes? Get out. No seriously, I have been the biggest pancake lover for my entire life, which is why i’m so excited to share a pancake recipe review with ya’ll today! I found this gem of a recipe in my Inspiralize Everything cookbook by Ali Mafucci (love her!). I thought that it had such a tasty-sounding spin on traditional pancakes that I had to give it a try. While I couldn’t find this specific recipe on Ali’s website, I am sharing her original recipe with my modifications in the notes section below. Check it out! 

Cinnamon and Pecan Pear Noodle Pancakes
Serves 4
A healthier version of one of my favorite classic breakfasts.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
409 calories
38 g
93 g
27 g
7 g
9 g
181 g
490 g
11 g
0 g
16 g
Nutrition Facts
Serving Size
181g
Servings
4
Amount Per Serving
Calories 409
Calories from Fat 224
% Daily Value *
Total Fat 27g
41%
Saturated Fat 9g
44%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 93mg
31%
Sodium 490mg
20%
Total Carbohydrates 38g
13%
Dietary Fiber 2g
10%
Sugars 11g
Protein 7g
Vitamin A
3%
Vitamin C
3%
Calcium
19%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 1 1/3 cups gluten free baking flour *I used coconut flour
  2. - 1 tsp baking powder
  3. - 1/2 tsp baking soda
  4. - 1 tsp cinnamon
  5. - 1/2 tsp sea salt
  6. - 2 large eggs, beaten
  7. - 3/4 cup plain, unsweetened almond milk
  8. - 1 tsp pure vanilla extract
  9. - 2 tbsp coconut oil, melted and cooled to room temperature
  10. - 1 anjou or bosc pear spiralized
  11. - 1/4 cup pecans, chopped
  12. - cooking spray
  13. - maple syrup for serving
Instructions
  1. In a medium bowl whisk the flour, baking powder, baking soda, cinnamon and salt.
  2. In a separate bowl whisk together the eggs, milk, vanilla and coconut oil. Fold the wet ingredients into the dry ingredients and stir together until smooth.
  3. Spiralize the pear and break up the noodles with your hands. Add the noodles and pecans to the batter and mix to combine thoroughly.
  4. Over medium heat, coat a large skillet with cooking spray. Using 1/3 to 1/2 cup scoops ladle the batter into the heated pan. Once scooped into the pan flatten and spread out the batter using the back of your ladle. Cook for roughly 3 to 4 minutes. When the edges look slightly browned and dry flip and cook for an additional 3 to 4 minutes.
  5. Remove cooked pancakes from heat, put on a plate, top with your favorite topping (I used peanut butter!), and enjoy!
Notes
  1. I did make some modifications to Ali's recipe to "make it my own". For me, I only used 1 cup of coconut flour because it looked like too much flour. Secondly, I used 3 large eggs instead of 2 to create a smoother batter. I added half of a ripe banana to give the pancakes more of a sweet flavor (I was out of vanilla extract). Just for fun, I added 4-5 chocolate chips to a few of the pancakes for a more indulgent pancake, and both kinds turned out DELICIOUS.
Adapted from Inspiralize Everything
beta
calories
409
fat
27g
protein
7g
carbs
38g
more
Adapted from Inspiralize Everything
Making it Millennial http://www.makingitmillennial.com/
 

The flavor of these pancakes was so on point. It was so fun making pancakes with a new, fun ingredient. I actually made these last Sunday morning and surprised my boyfriend with a nice Sunday morning brunch. I highly recommend you try these delectable + healthy flapjacks!


 I’d love to hear other suggestions on what else to throw into pancakes! Share in the comments below.

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