Fluffy GF pancakes with caramelised peaches + almonds

Well, I have finally created a pancake batter that I am pretty bloody happy with! (Hello fluffiness!) Hence, sharing it with you all – and I must admit, I use my blog as a bit of a catalogue to keep my recipes so I can recreate time + time again! I can’t always remember what I did at the time, so it’s great to be able to pull up the recipe + remind myself! After a few times cooking a dish though, it tends to stick in the old brain repertoire.

The honey I used to sweeten these fluffy pillows is redgum, harvested from our property. What a delight to be able to taste the flavours infused by our very own trees + bees. Living the dream.

This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips + banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.

 

serves 2

ingredients

1 free range egg
tablespoon raw honey
1 teaspoon organic vanilla bean paste
1 cup gluten-free plain flour
1/4 teaspoon xanthan gum
1 tsp baking powder *gf
pinch sea salt
3/4 cup organic coconut milk + 2 extra tbsp 
5 drops lemon essential oil *foodgrade (you can buy here click “join + save” for wholesale prices)

organic unrefined coconut oil
2 peaches cut into wedges
extra raw honey
1 tbsp raw almonds chopped

 


In a large bowl whisk the egg, honey + vanilla bean paste together.

Add the flour, xanthan gum, baking powder, and salt to the egg mixture and mix until fully combined.

Stir in milk and whisk until smooth. Add a little extra milk if your batter is too thick. Add the lemon oil + stir. Set aside.

In a small frypan, heat a little coconut oil over a low heat and add the peaches. Drizzle a generous amount of honey all over and gently cook until caramelised. Be sure not to overcook – this will make the peaches mushy. Set aside.

Heat a tablespoon of coconut oil in another frypan over a medium heat.

Scoop the batter into a 1/4 cup measuring cup and pour the batter into the pan.

Cook the pancakes one at a time – until the batter starts to show bubbles and begin to puff. Flip the pancakes and cook until golden brown.

Serve immediately with peaches on top, and a sprinkle of almonds. Drizzle with a little extra honey on top.

 

 

If you want to make ahead, these pancakes will freeze well in an airtight container. Double the mixture + batch cook.

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