Peanut butter is a sticky,delicious-tasting binding agent that works brilliantly for gluten free pancakes and slices.
2 pears,cut in half,peeled and cored
1 tablespoon honey,plus extra for serving
1 stick cinnamon
1 star anise
5 eggs,separated
2 generous tablespoons peanut butter
2 large ripe bananas,mashed
¼ teaspoon gluten-free baking powder (check ingredients as some baking powders include wheat starch.)
¼ teaspoon vanilla essence
3 drops stevia liquid (optional)
1 teaspoon honey (optional)
coconut oil and butter for frying
1. Place pears in a saucepan,add the honey and spices and cover with water. Bring to a boil,then reduce to a simmer. Cook pears partially covered for 20-30 minutes. They should be soft,but not disintegrated.
2. To make the pikelets - whisk egg whites until stiff peaks form. Add remaining ingredients. Mix well. Place a large fry pan on a medium heat and add equal quantities of butter and coconut oil to the pan. Pour spoonfuls of the mixture onto the pan and flip as each pikelet turns a light brown colour.
3. Serve pikelets immediately topped with poached pears,cream and a drizzle of honey.
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