This Pear Tarte Tatin Pancake is a delicious and high-protein vegan twist on the classic French dessert. It features caramelised pears cooked in a rich, syrupy glaze and topped with a light and fluffy pancake-style batter, making it both indulgent and nutritious. Unlike traditional versions that use butter and refined sugar, this recipe incorporates coconut oil and sugar-free maple syrup for a naturally sweet and healthier alternative. Perfect for breakfast, dessert, or an afternoon treat, this Pear Tarte Tatin Pancake is easy to prepare and packed with flavour.
With its beautifully caramelised pears and soft, golden topping, this dish is not only visually stunning but also incredibly satisfying. Whether you’re looking for a unique plant-based treat or a protein-rich pancake alternative, this recipe will impress both vegans and non-vegans alike.
Why You Will Love This Pear Tarte Tatin Pancake
- High in Protein– The addition of protein powder makes this a nutritious option for breakfast or a post-workout snack.
- Vegan and Dairy-Free– Made with almond milk and coconut oil, it’s perfect for plant-based diets.
- Refined Sugar-Free– Uses sugar-free maple syrup for natural sweetness.
- Quick and Easy– Simple ingredients and steps make it an effortless dish.
- Great for Meal Prep– Can be made ahead and reheated for a quick treat.
Ingredients (Serves 2)
For the batter:
- 1.5 cups almond milk– A dairy-free alternative that keeps the batter light.
- 1 tsp apple cider vinegar– Helps create a fluffier texture by reacting with the baking powder.
- 1 cup self-raising flour– Provides structure and a slight rise.
- 1 scoop vanilla vegan protein powder– Adds protein and flavour.
- 1 tsp coconut oil– Enhances moisture and richness.
For the topping:
- 1 pear (sliced thinly)– Naturally sweet and caramelises beautifully.
- 1 tsp coconut oil– Helps create a golden, caramelised effect.
- 2 tbsp sugar-free maple syrup– A healthier sweetener alternative.
Method
- Prepare the batter:
- In a small bowl, mix the almond milk with apple cider vinegar and set aside for a few minutes.
- In a large mixing bowl, sift the flour and protein powder together.
- Add the almond milk mixture and coconut oil to the dry ingredients and mix well until smooth.
- Caramelise the pears:
- Heat a medium frying pan over low-medium heat and add the coconut oil and maple syrup.
- Once the syrup starts bubbling, add the sliced pear and cook for around 2-3 minutes until caramelised.
- Cook the tart tatin:
- Pour the pancake batter over the caramelised pears, ensuring it is evenly distributed.
- Cover with a lid and cook on low heat until bubbles form on the surface.
- Carefully flip and cook the other side until golden brown.
- Serve:
- Plate the tart tatin and top with vanilla yoghurt and a sprinkle of nuts for added crunch.
Nutrition (Approximate per serving)
- Calories: 432 kcal
- Protein: 19g
- Carbohydrates: 43g
- Fat: 15g
Tips for Making This Pear Tarte Tatin Pancake
- Use Ripe Pears– They caramelise better and add natural sweetness.
- Cook on Low Heat– Ensures even cooking without burning the topping.
- Don’t Overmix the Batter– Keeps the pancake soft and fluffy.
- Flip Carefully– Use a spatula to avoid breaking the tart when turning.
- Experiment with Flavours– Add cinnamon or nutmeg for a warm, spiced twist.
How to Best Serve This Pear Trate Tatin
- With Vegan Yoghurt– A dollop of vanilla or coconut yoghurt enhances the creaminess.
- Drizzled with Extra Maple Syrup– For added sweetness and moisture.
- With Nuts and Seeds– Sprinkle with almonds, walnuts, or chia seeds for extra crunch.
- As a Dessert– Serve with dairy-free ice cream for an indulgent treat.
- For Breakfast– Pair with fresh fruit and a hot cup of tea or coffee.
Customise This Recipe
- Make It Gluten-Free– Use a gluten-free self-raising flour blend.
- Add More Fruit– Try apples, bananas, or berries for variety.
- Boost the Protein– Add extra protein powder or a spoonful of nut butter.
- Adjust the Sweetness– Increase or decrease the maple syrup based on preference.
- Try Different Spices– A pinch of cinnamon or cardamom enhances flavour depth.
How to Store This Recipe
- Refrigeration:Store in an airtight container for up to 2 days.
- Reheating:Warm in a frying pan over low heat or microwave for 20-30 seconds.
- Not Freezer-Friendly:Best enjoyed fresh for the best texture.
Conclusion
This Pear Tarte Tatin is a delicious and nutritious take on a classic dessert, combining caramelised pears with a protein-rich batter for a guilt-free indulgence. Whether you’re looking for a healthy breakfast, post-workout treat, or a vegan-friendly dessert, this recipe is easy to make and packed with flavour.
The combination of golden caramelised pears, soft pancake-like texture, and the subtle sweetness of maple syrup makes this a truly irresistible dish. Plus, with endless ways to customise and serve it, you can make it your own and enjoy it in different ways. Try it today and experience the perfect blend of health and indulgence!
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Pear Tarte Tatin pancake
This Pear Tarte Tatin is a delicious and nutritious plant-based twist on the classic French dessert. Featuring caramelised pears cooked in a rich, syrupy glaze and topped with a soft, protein-packed pancake batter, it’s both indulgent and wholesome. Made with coconut oil and sugar-free maple syrup, this refined sugar-free recipe is perfect for breakfast, dessert, or a post-workout snack.
With its golden caramelised pears and fluffy texture, this dish is not only visually stunning but also packed with flavour and protein. Whether you’re looking for a healthier treat or a unique vegan dessert, this recipe is easy to make, customisable, and sure to impress!
Ingredients
For the batter:
- 1.5 cups almond milk
- 1 tsp apple cider vinegar
- 1 cup self-raising flour
- 1 scoop vanilla vegan protein powder
- 1 tbsp coconut oil
For the topping:
- 1 pear, sliced thinly
- 1 tsp coconut oil
- 2 tbsp sugar-free maple syrup
Instructions
Prepare the batter:
- Mix almond milk and apple cider vinegar; let sit for a few minutes.
- Sift flour and protein powder in a mixing bowl.
- Add almond milk mixture and coconut oil; mix until smooth.
Caramelise the pear:
- Heat a frying pan over low-medium heat; add coconut oil and maple syrup.
- Once bubbling, add pear slices and cook for 2-3 minutes until caramelised.
Cook the Tarte Tatin:
- Pour pancake batter over the pears evenly.
- Cover with a lid and cook on low heat until bubbles form.
- Carefully flip and cook the other side until golden brown.
Serve:
- Plate the tart tatin and top with vanilla yoghurt and nuts.
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Nutrition Information:
Yield: 2Amount Per Serving: Calories: 432Carbohydrates: 43gProtein: 19g
