Peaches & Cream Pancakes
| Prep Time | 10 mins |
| Cook Time | 4 mins (per pancake) |
| Servings |
people
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Ingredients
- 300 g gluten free flour (I use Doves Farm)
- 2 tsp baking powder
- 1 tbsp coconut sugar
- 350 ml oat milk or almond milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp Coconut oil for frying
- 1 peach sliced
- 1 tbsp coconut yoghurt to serve
Ingredients
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Instructions
- Add the flour, sugar and baking powder to a bowl. Whisk milk and egg together in a jug and then gradually add in to the flour. Whisk until smooth.
- Melt a tsp of coconut oil in a pan, when it’s very hot, pour in one ladle full of the batter, cook for about 3 min + then flip. Keep warm in the oven and then repeat until you have used the mixture up. For the peaches and cream addition, slowly pan fry your peach slices and layer the pancakes with coconut yoghurt and grilled peaches
Recipe Notes
You could keep them plain or add any other flavour combinations that you like. This pancake batter keeps in the freezer if you don't use all of it in one go.