Melt the butter in a large skillet over medium heat. While the butter is melting, making the pancake batter.

In a medium sized bowl, combine the pear, egg, yogurt and maple syrup. Mash the pear first with a fork or biscuit cutter until the pear is now in little chunks. Once the pear is in chunks, start mixing in the rest of the ingredients with a fork or whisk until all combined.

Add the flour and cardamom and mix with a rubber spatula until just combined.

Spoon the batter onto the skillet, making 10 mini pancakes. Let cook for 3-4 minutes until the underside is firm and lightly browned. Then flip the pancakes over and repeat on the other sides.

Take the pancakes off the heat and let cool for a minute.

Serve warm! I love to serve these with yogurt, fruit or peanut butter. You can store these in an airtight container in the fridge for up to 3 days or you can freeze for up to 3 months. Enjoy!:)