Pre-heat the oven to 375 degrees Fahrenheit. Slice each pear in half and scoop out the seeds. To make room for filling, scoop out more flesh. Lightly brush each half with melted butter and set the remaining butter aside.
In a bowl, combine the lemon juice, honey, and water. Place the pears in a baking dish and pour the honey mixture over them.
In a separate bowl, mix together the nut flour, oats, brown sugar, cinnamon, apple pie spice, vanilla, and remaining butter. Scoop onto the pear halves.
Bake for 25 minutes or until the pears are tender, light brown, and bubbling. Serve warm with whipped cream and an extra drizzle of honey.
2 cups all-purpose or whole wheat flour (or combination)
½ cup Nature's Earthly Choice™ Nut Flour Blend
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon organic cane sugar
3 tablespoons olive oil or melted butter
¼ teaspoon lemon juice or apple cider vinegar
2 tablespoons honey or maple syrup
3 to 6 tablespoons milk of choice
Pre-heat the oven to 350 degrees Fahrenheit. In a large bowl, combine the flours, baking soda, salt, and sugar.
Mix in the olive oil, lemon juice, honey, and eggs. Slowly add milk until a thick batter forms. Depending on the type of flour(s), you may need anywhere from 3 to 6 tablespoons (More fiber-rich flours, like whole wheat, call for more liquid.)
Scoop large spoonfuls onto a parchment-lined baking sheet, about 2 inches apart. Press down slightly. Bake for 15 minutes or until golden brown. Serve immediately with butter, jam, or honey.
Separate the egg yolks and egg whites. If needed, drain the ricotta and pat dry.
In a bowl, combine the flours, baking powder, salt, and sugar. In a separate bowl, mix the ricotta, vanilla, milk, and egg yolks together. Slowly combine the wet ingredients and dry ingredients.
In another bowl, whisk the egg whites vigorously until frothy. Add to the batter in increments, making sure to mix well.
Over medium heat, add ⅓ cup scoops to a greased pan. Cook each side until golden, about 2 to 3 minutes on each side.
While the pancakes are cooking, warm the coffee in a small pot over low-medium heat. Add the chocolate chips, sugar, and oil until the chocolate completely melts. Stir frequently to avoid chocolate from sticking to the bottom. Drizzle the warm syrup over the pancakes.