Sophia's Kitchen Therapy

Peaches & Cream Pancakes

Gluten and dairy free

Servings	Prep Time
2people	10 mins

Cook Time

4mins (per pancake)

Servings	Prep Time
2people	10 mins

Cook Time

4mins (per pancake)

Ingredients

300g gluten free flour(I use Doves Farm)
2tsp baking powder
1 tbsp coconut sugar
350ml oat milk or almond milk
2 eggs
1tsp vanilla extract
1tbsp Coconut oilfor frying
1 peachsliced
1 tbsp coconut yoghurtto serve

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.