Silver Dollar Pancakes with Hazelnut Butter and Pears


½ cups Bob's Red Mill organic all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
1½ cups Califia Farms almond milk
½ cup apple juice
3 tablespoons Endangered Species Hazelnut Spread
1 teaspoon vanilla extract
1 large pear, peeled, cored and chopped
2 tablespoons roasted hazelnuts (found in the bulk section at Gateway Market)


In a large bowl, combine flour, sugar, baking powder and salt

In a blender, combine the milk, apple juice, hazelnut butter and vanilla. Blend until smooth.

Pour the blended mixture into the flour mixture, stirring until combined. Fold in the chopped pear and hazelnuts.

Preheat oven to 200 degrees F.

Lightly oil a non-stick skillet and heat until hot. Ladle about ¼ cup of the batter onto the skillet. Cook on one side until small bubbles appear on top (2 minutes or less). Flip the pancakes and cook until the second side is lightly browned, about one minute longer. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven while preparing the remaining pancakes.

Garnish with sliced pears and crushed roasted hazelnuts. Serve with Great River maple syrup.