Egg-free Pancakes

1/2 thawed raw chicken breast diced
3 tablespoons pear sauce
1/4 tsp baking soda
salt

Blend all ingredients until smooth. Consistency should be like very thick pudding. Spoon and shape on non-stick grill. Try to make them thick. Cook until dark brown on both sides-try not to smash them down. Microwave for 45 seconds or preheat your oven at 425 degrees and bake in a pan, covered with aluminum foil for15-20 minutes. You must do this to make sure they are cooked throughout.

Makes about 6 silver-dollar sized pancakes.