Pear Walnut Pancakes

There’s no question that I’m a breakfast fiend. Because I’m regularly hosting brunches, or just making epic breaky options for my hubby and I to enjoy, I am constantly experimenting with different iterations of one of my favourite go-to’s – pancakes!

This particular recipe is decadent and moist thanks to the addition of pear, complimented with the nutty crunch of walnuts. Add to that the wonderfully complimentary spices of cinnamon, nutmeg, and clove, and you’re all set to start your day with some serious deliciousness.


A fan of this flavour combo? Try my Spiced Pear Zinger cocktail!


Looking for more breakfast options? Check out my breakfast section!



Pear Walnut Pancakes (grain-free/gluten-free + refined sugar-free)


*Prep time: about 10 minutes

*Cook time: about 10 minutes

*Makes about 9 pancakes



  • 3 free-range/pastured eggs
  • 1/4 cup raw almond butter
  • 2 tbsp pure maple syrup
  • 3 tbsp melted grass-fed butter, ghee, or unrefined coconut oil *Plus extra for cooking
  • 1 tsp pure vanilla extract
  • 1 cup almond flour
  • 1-2 tbsp coconut flour *Optional, only if it’s feeling a bit too runny
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp clove
  • 1/4 tsp sea salt
  • 1/2 cup chopped pear 
  • 1/3 cup chopped walnuts



  • In a food processor or by hand in a medium sized bowl, mix together the eggs, almond butter, maple syrup, butter, and vanilla until thoroughly combined.
  • In a separate bowl, combine the almond flour, baking soda, spices, and salt.
  • Pulse or stir in the dry ingredients to the wet until fully combined.
  • At this point, if it’s looking quite runny, add a little bit of the coconut flour (or more almond flour).
  • Stir or pulse in the chopped pear and walnuts.
  • Heat a large pan on medium heat and melt in some additional butter, ghee, or coconut oil (about 2 tbsp).
  • Spoon in the batter, roughly about ¼ cup at a time, creating pancakes of your desired size (I usually do them about palm-sized).
  • Cook on one side for about 3 minutes, until you start to see bubbles form.
  • Flip, and cook for another couple minutes until golden brown on both sides.
  • Serve and enjoy with toppings of choice (pictured here with Tree Island Chai Latte Grass-Fed Greek Yoghurt)!

*Tip: Once you’ve made up a batch of pancakes, you can store them in your freezer separated by pieces of parchment paper to enjoy on another day. Just reheat them in a toaster, stovetop, or in the oven!