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Pear & Almond Pancakes

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
5 each bartlett pears
*
1 package buttermilk pancake mix
*
1 x vanilla extract
* Camera
1 package almonds
slivered
* Camera
10 ounces maple syrup
light
Camera
10 ounces fig
filing
*
5 ounces cane syrup
*
1 x butter
whipped
* Camera
1 x powdered sugar
* Camera

Ingredients

Amount Measure Ingredient Features
5 each bartlett pears
*
1 package buttermilk pancake mix
*
1 x vanilla extract
* Camera
1 package almonds
slivered
* Camera
289 ml/g maple syrup
light
Camera
289 ml/g fig
filing
*
144.5 ml/g cane syrup
*
1 x butter
whipped
* Camera
1 x powdered sugar
* Camera

Directions

Core, peel and chop pears to ½ inch chunks.

Coat in syrup of 5 ounces water, 5 ounces sugar and refrigerate overnight.

Prepare enough pancake mix for 4 people and add a small amount of vanilla for taste.

Pour batter on griddle and immediately add pears and preferred amount of almonds to the cakes.

Flip carefully with bubbles appear. Heat maple syrup and fig filling in a saucepan. Top pancakes with heated syrup, whipped butter and powdered sugar.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 2611% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 22g 22%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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