Just a quick note about the pancake recipe I posted yesterday. I tried the pancakes this morning using a couple different methods after a reader mentioned the pancakes stuck to the pan after making a couple small substitutions. I went back into the kitchen to see if I could figure out why the pancakes might have stuck to the pan for someone else. For the first trial, I used an old skillet that wasn’t non-stick. The pancakes completely stuck to the skillet, just as I suspected. I also tried using my non-stick skillet, but I didn’t grease it first, and the pancakes stuck more than I’d like.
My suggestion is to use a non-stick pan and lightly grease it with oil before making the pancakes. I’ve made 5 batches this way and I didn’t have any problems with sticking. I’m also not sure how modifications to the recipe will hold up, such as flour substitutions, so I suggest following the recipe as written. It’s really anyone’s guess when changing a vegan & GF recipe!
In other news, I have a cute, little dessert for you today that is a cinch to whip up.
I had a couple pears on their last legs and thought it would be fun to make a 2-serving pear crisp in tiny little 8-oz ramekins.
Sometimes it’s nice to make a smaller portion when you don’t want to spend a lot of time prepping ingredients. It’s just enough to satisfy the sweet tooth!
Using my Strawberry Apple Breakfast Crisp (image above), I cut it down to make just two servings and then swapped out the fruit and spices. The result is a healthy pear crisp that is just sweet enough without going overboard.
This crisp is flourless, all-natural, low in sugar, and vegan. I love the chewy topping thanks to the almond mixture. To make this gluten-free, use certified gluten-free oats.
Adapted from my Flourless Strawberry Apple Breakfast Crisp
For the fruit mixture
- 2 cups chopped pears, unpeeled (about 2)
- 1 tbsp Sucanat or brown sugar
- 1 tsp cornstarch
- 1/4 tsp ground cardamom (or cinnamon)
- 1 vanilla bean, scraped (or 1/2 tsp vanilla extract)
For the topping
- 1 tsp coconut oil, melted (or olive oil)
- 3 tbsp almonds
- 2 tbsp rolled oats
- 1 tbsp Sucanat or brown sugar
- 1 tsp pure maple syrup (or other liquid sweetener)
- pinch of salt
- Preheat oven to 400F and grease two (8-oz) ramekin dishes with oil.
- In a medium-sized bowl, stir together the fruit mixture ingredients (chopped pears, sugar, cornstarch, cardamom/cinnamon, and vanilla).
- In a processor (I used my mini processor), process the almonds until finely chopped. Now add in the oats and process just until chopped. If you don’t have a processor, you can probably do this by hand.
- In a small bowl, melt the coconut oil in the microwave. Now stir in the rest of the topping ingredients. Add 2 tablespoons of the topping mixture into fruit mixture and stir until combined. Divide the fruit mixture into ramekins. Sprinkle the rest of the topping on top of the fruit mixture.
- Cover ramekins with lid (or cover with tin foil and poke a couple holes). Bake, covered, at 400F for 22-25 minutes. The topping will burn if you don’t cover it. Allow to slightly cool for 10 minutes before serving with a scoop of vegan ice cream. Dig in!!!
Nutrition Information(click to expand)
A light and healthy dessert that will leave you feeling refreshed and satisfied just in time for spring!
You can serve it naked, but I definitely recommend serving it with a scoop of vegan ice cream. :) That one is a no brainer. The ice cream gets all melty and warm, creating a gooey, comforting dessert.
Can I just say how pumped I am over the spring-like weather forecast next week?
Anyone else being blessed by warmer weather?