To toast almond flour/meal: heat in a skillet over medium heat for 10-15 minutes or until golden brown in color, stirring frequently to prevent scorching and burning. Remove from heat and allow cooling.
Preheat oven to 350°F. Place paper liners in12-14 muffin cups. Melt butter in large saucepan over medium-high heat. Add pears, 2 Tbsp. sugar, cinnamon and nutmeg. Sauté until pears are soft and mixture has become caramelized, about 3 minutes. Remove pan from heat and set aside for pears to cool.
In a large mixing bowl, whisk pancake mix, almond meal and 1/2 cup sugar together. Make a well in the center of the mixture and add cooked pears, eggs and vanilla. Stir until just combined and evenly mixed.
Divide batter equally into 12-14 prepared muffin cups and sprinkle with remaining sugar. Bake in preheated oven 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool 5 minutes in the pan and then transfer to a wire rack to finish cooling completely. Store cooled muffins in an airtight container for up to three days.