Caramelized Vanilla Pear Pancake

This is a beautiful breakfast dish to serve for holidays or to overnight guests. The pears turn golden brown and slightly chewy, and the vanilla perfumes the whole house as the pancake bakes. Everyone with IBS knows that breakfast is the toughest meal, and traditional pancakes are major triggers due to their high dairy and fat content. This recipe lets you enjoy a delicious morning treat without the fear of consequences.

Makes 6 Servings

1 Cup soy/rice milk
1 Tablespoon apple cider vinegar
1 1/3 Cups all-purpose flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup brown sugar
4 Tablespoons canola oil
8 organic egg whites
2 Tablespoons vanilla extract
5 firm-ripe fresh pears
2 Tablespoons fresh lemon juice

Preheat oven to 400F.

In a small bowl stir together the soy milk and vinegar; set aside. In a large bowl sift together flour, baking powder, baking soda, salt, and 3 Tablespoons of the brown sugar. In a small bowl with an electric mixer beat well 2 Tablespoons of the canola oil, soured soy milk milk, egg whites, and vanilla. Whisk by hand wet ingredients into dry until just combined. Set batter aside.

Peel and core pears, and slice lengthwise into 8 wedges per pear. Stir together remaining brown sugar and lemon juice, and add pears to coat. In a large cast-iron skillet heat remaining 2 Tablespoons of oil. Arrange pears in a spiral pattern in skillet, top with any remaining sugar mixture, and cook over medium heat until just tender and sugar begins to caramelize, about 10 minutes.

Pour batter over pears and bake in oven for 15 minutes. Reduce oven temperature to 350 and bake 5-10 minutes more, until golden and firm to touch. Remove from oven, run thin knife around edge of skillet, place heat-safe plate on top of skillet, and carefully but quickly invert. Slowly lift skillet off cake. Serve immediately.


All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.