Step 1

Pour the coconut milk into a small bowl and the juice of 1 lemon, set aside for a few minutes to form a citric reaction mimicking buttermilk.

Step 2

In a large bowl sift all the flours, baking soda, baking powder, kosher salt, cinnamon, and nutmeg, then add the chocolate chips.

Step 3

Measure the oil, then add pear sauce to the oil.

Step 4

Add the wet ingredients to the dry ingredients in the large bowl, with a rubber spatula, mix until just combined.

Step 5

Set aside for 10 minutes to let all the ingredients blend.

Step 6

When ready, heat a large non-stick skillet over medium high heat and grease with Earth Balance spread, just enough to form a nice coat in the skillet. Keep the spread on the side, you will need to grease more as you go along.

Step 7

With a baking measuring cup in 1/4 cup size, scoop up batter and drop into the hot pan. When you see little bubbles forming it is time to flip the pancakes (1-2 minutes), cook another minute until done. Serve hot or warm.