These are pretty heathy pancakes, full of good stuff. I use sprouted Buckwheat flour but regular would be just fine. Sprouted is a bit pricy but is jam packed with nutrients.
They are so simple to whip together and can as always be adapted to suit whatever fruits are in season or you have to hand.
When I made this particular batch, it was the start of autumn, so I added vanilla and cinnamon to my pancake batter. But feel free to omit the cinnamon or add in extra spices. Peaches were also in season.
1 cup oat or non-dairy milk of choice
1 tbs apple cider vinegar or lemon juice
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup ground almonds/almond flour
½ cup sprouted buckwheat flour or regular buckwheat flour
¼ cup all-purpose gluten free flour
1 tbs baking powder
2 tbs caster sugar
½ tsp ground cinnamon (optional)
Pinch of salt
2 tbs maple syrup
Light oil to grease the pan coconut or groundnut
Dairy free yogurt of choice I used almond
Handful of raw chopped almonds
Drizzle of maple syrup (optional)
In a small bowl combine the wet ingredients and set aside.
In another larger bowl combine the dry ingredients and set aside.
Stone and slice the peaches and set aside.
Combine the wet ingredients into the dry and stir to combine, do not over work the batter. Set aside again.
Heat 2 non-stick frying pans lightly grease both with a little oil.
First add the peaches to one of the hot pans, have the temperature on medium high, you don’t want to burn them, just lightly char. After a couple of minutes turn the peaches to cook on the other side.
While the peaches are cooking cook the pancakes in the other pan in batches. You should get 12, 3-inch pancakes approx. cook for a minute or two each side. Once you see bubbles forming in the centre and the edges starting to dry its time to flip them.
Once the peaches have softened add the maple syrup, it will bubble a little. Stir to coat the peaches and allow to reduce a little and the peaches get sticky. A couple of minutes will be enough.
When you are ready to serve, add 3 pancakes to each plate and top with yogurt and the peaches, finish with some chopped almonds and a little extra drizzle of maple if you like.