Instructions
- Preheat the oven to 425°F (220°C).
- Spread the walnuts and coconut flakes onto a baking sheet. Toast in the oven for 6 to 7 minutes, or until lightly golden. Keep a close eye on them to prevent burning. Remove from the oven and divide the mixture in half.
- Set one half aside for the pancakes and reserve the other half for the pear topping.
- In a bowl, combine the almond flour, baking powder, cinnamon, and salt. Add the eggs, milk, and maple syrup. Mix until a smooth batter forms.
- Heat a pan over medium low heat and melt a little butter. Pour a small amount of batter into the pan to form each pancake. Sprinkle with some of the toasted walnuts and coconut flakes.
- Cook the pancakes for 2 to 3 minutes per side, until lightly golden. The pancakes will be quite delicate, so carefully flip them using a spatula.
- Meanwhile, prepare the pears. Melt the butter in another pan over medium heat. Add the pears, cinnamon, and maple syrup. Cook for 4 to 5 minutes, gently stirring, until the pears are tender and lightly caramelized
- Add the remaining toasted walnuts and coconut flakes to the pears. Continue cooking for 1 to 2 minutes, until the mixture becomes slightly syrupy.
- Serve the pancakes warm, topped with the caramelized pears and a drizzle of maple syrup.
