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.