These are pretty heathy pancakes, as they're full of good stuff. I use sprouted buckwheat flour here, which is a little pricey, but jam-packed with nutrients – however, regular buckwheat flour would work just fine too.
These are so simple to whip together (although it takes a little bit of dexterity to cook the peaches and pancakes at the same time) and they can, as always, be adapted to suit whichever fruits are in season, or that you have to hand.
When I made this particular batch it was the start of autumn, so I used seasonal peaches and added warming vanilla and cinnamon to my pancake batter. But feel free to omit the cinnamon, or to add in extra spices, depending on the time of year.
1 cup oat or non-dairy milk of choice
1 tbsp apple cider vinegar or lemon juice
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ cup ground almonds/almond flour
½ cup sprouted or regular buckwheat flour
¼ cup all-purpose gluten-free flour
1 tbsp baking powder
2 tbsp caster sugar
½ tsp ground cinnamon (optional)
Pinch of salt
For the peaches
Light oil, for greasing
2 peaches, stoned and sliced
2 tbsp maple syrup
Dairy-free yogurt of choice – I used almond
Handful of raw chopped almonds
Drizzle of maple syrup (optional)
1. Combine the wet ingredients in a small bowl, and the dry ingredients in a larger bowl. Add the wet ingredients to the dry and stir to combine, being careful not to overwork the batter.
2. Lightly grease 2 non-stick frying pans, and place them over a medium-high heat. Add the peach slices to one of the hot pans, and cook for 2 mins, until lightly charred. Turn, and cook for another 2 mins.
3. Meanwhile, add the pancake batter to the other pan in batches. You should be aiming for pancakes that are about 3 inches across, which should result in around 12 pancakes in total.
4. Once you see bubbles forming in the centre and the edges starting to dry, it's time to flip them – this should only take a couple of minutes.
5. Once the peaches have charred and softened, add the maple syrup to the pan. Stir to coat the peaches, and allow the syrup to reduce a little and get everything nice and sticky. A couple of minutes will be enough.
6. When you're ready to serve, dish up 3 pancakes per person, topped with the peaches and a dollop of yogurt, and finished with some chopped almonds and an extra drizzle of maple syrup, if you like.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.