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Peach + Pecan Buckwheat Pancakes
These gluten-free pancakes are very easy to make and the toppings marry so well together. Maple and pecan are a match made in heaven and the soft peach compliments with a little acidity.
Ingredients
Ingredients
- buckwheat flour
- baking powder
- vanilla extract
- plant-based milk
- olive oil, plus extra for frying
To serve:
- lemon
- vegan plain yoghurt
- ripe peaches, sliced
- maple syrup
- pecans, roughly chopped
Method
- 1
In a large mixing bowl combine the buckwheat flour and baking powder.
- 2
Add the vanilla extract, plant-based milk and 1 tablespoon of olive oil and stir to combine.
- 3
Heat a little oil in a non-stick pan on a medium heat. Once hot pour in a ladle of pancake mixture and fry for 2-3 minutes on each side. The pancakes will be ready to turn once there are lots of air bubbles and the edges begin to crisp up. Repeat with the remaining batter adding a drizzle of olive oil to the pan every time.
- 4
Top with a squeeze of lemon juice, a dollop of yoghurt, a few slices of peach, a drizzle of maple syrup and some pecans.
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