Pear Pancakes

I woke up at the ungodly hour of 5:30 this morning (and every morning during the week) to get to our nuclear reactions course way over at Duke on time. Jon and I live far enough away that the commute to class and our lab at Duke is about an hour from our daily combined bike, public bus, and walking excursion. It's a joy, a real pleasure trust me :) Actually, the course is great- it is just that 8:45 am time slot across town that bites.

Anyways, I woke up groggy and unprepared for mealtime with the exception of a few over ripe pears mocking me in my refrigerator. In my sleepwalking state (this is pre-coffee) I decided to teach those pears a lesson and make Jon a yummy breakfast. Mission accomplished! Now where's that coffee...?

2 ripe pears, mashed with skin
3/4 c. all purpose gluten free baking mix

1 t. sea salt
2 eggs (or egg replacer)
1 T. water
2 T. organic virgin coconut oil, for frying*
2 T. honey (or agave nectar or natural brown sugar)

Melt the coconut oil in a large fry pan. Mix all ingredients in a large bowl and add to the hot skillet. Cover and cook at medium low (3) for about 2 minutes or until the sides bubble up and pop. Flip pancakes and cover, cooking at medium low heat for another 2-3 minutes or until the pancakes are golden brown. Serve hot with your choice of topping.

* You can use nonstick spray or other oil of your choice, but the coconut oil gives it a nice smell and flavor.