Well, I have finally created a pancake batter that I am pretty bloody happy with (hello fluffiness!) Hence, sharing it with you.
The honey I used to sweeten these fluffy pillows is harvested from our property. What a delight to be able to taste the flavours infused by our very own trees and bees. Living the dream.
This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips and banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.
- 1 free range egg
- 1 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 and 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 and batch cook.