Pear and Oat Protein Pancakes

Pancakes are more than just an occasional delicious treat...when they're packed full of goodness you can indulge whenever you like! We're talking about beans, oats and fibre-rich pear! A traditional pancake made with processed white four and milk might not be the best option if you're working to reduce inflammation and skin flares. That's why we love these protein packed, fibre-rich pancakes; they'll also get the tick of approval from family members who aren't actually following an eczema friendly program.

Health benefits:

Pears have a unique combination of insoluble and soluble fibre, which helps reduce the risk of inflammatory diseases. Pears are also a good source of vitamin C which is an important co-factor in the synthesis of collagen and maintaining healthy skin.

Oats are a good source of vitamin E, zinc, potassium, manganese and silica which is an essential mineral for strengthening connective tissue in the skin.

The oat fibres (beta glucans) work to feed our intestinal bacteria, which helps to support and nourish the healthy bacteria in our large intestine.


We could add up to 1/2 cup of white beans without tasting a real bean flavour. However 1/3 cup might be more suitable for kids (as per the recipe). If you prefer extra protein in your pancakes, add 1/2 cup; we promise they'll still be delicious!

If you are not on the FID program (Food Intolerance Diagnosis Program), you could swap the pear for another fruit of choice like banana.

If you don't tolerate oats, you could try soaked buckwheat groats or quinoa flakes (please note we did not test these ourselves.)

You can freeze your pancakes and, when you're ready, simply reheat in a pan for a quick breakfast option.

Makes: 6-7 medium sized pancakes

Prep time: 10 minutes

Cooking time: 10 minutes


  • 1/3 cup of white beans

  • 1 cup of gluten free oats

  • 1 large pear (peeled and diced)

  • 3/4 - 1 cup of dairy free milk (we used oat milk)

  • 1 tablespoon of maple syrup

  • 1 teaspoon of real vanilla

  • 1/2 teaspoon of gluten free baking powder