We are away  in Waipu this weekend. We're putting in some time working in the shop and the coffee-bar-in-a-shipping-container we own with some fantastic other folks (Blackshed Waipu & Little Red). My partner and are I doing a day each. He started work early this morning so it was just me and my sweet wee girl for breakfast. I made these delicious baby pancakes using pears from my mother-in-laws garden. 

These are not your regular fluffy white flour pancakes. Rather a hearty and filling breakfast with a beautiful maltiness from the walnuts. I blitzed the walnuts to create a walnut "flour" and added body with organic rolled oats. Sweetness comes from the pear and a teensy bit of maple syrup. My recipe has a couple more eggs in it than other recipe might use as I find protein important for me in the morning.

They taste great cold too so leftovers are not a problem..

I hope you're having a glorious weekend. Kelly x

Pear, walnut & oat pancakes

3/4 cup walnuts

3/4 cup rolled oats

1 cup grated pear - gently squeezed of some liquid.

2 Tbsp honey / maple syrup

3 free range eggs

1/4 cup of milk - coconut, nut or dairy

1/4 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp vanilla extract.

1 tsp baking powder

Place walnuts and oats into a food processor. Blitz until the walnuts are a rough breadcrumb texture.

Add the remaining ingredients and process until completely combined.

Leave to sit for at least twenty minutes on the bench. This helps the oats absorb some of the moisture.

Heat a skillet or frypan to medium low.

Spoon out dessert spoons of mixture into your pan. Spread the batter out with the back of the spoon. Keep the baby pancakes small so they are easier to handle. The pancake is really delicate for that first flip. Cook for 2 minutes on each side.

Repeat until all your batter is used.