Peach and almond pancakes
Pancakes are not only for breakfast or brunch, you can serve them as a pudding or dessert too after a meal. These peach and almond pancakes are delicate and tasty, a perfect dessert served with some custard, whipped cream, or ice-cream. It is made with almond milk, so it’s suitable for those with dairy sensitivity. This recipe works with mixed gluten-free flour too.
Ingredients
Method
- Lightly beat the eggs in a bowl, then add the flour, ground almonds and milk. Using a stick blender, mix until you get a smooth batter. Add a few pieces of peaches and whiz for a few seconds. You should get a textured batter.
- Add the vanilla, oil and the soda water,then the oil and mix well. You should get a thick, but pourable batter. Rest for 10 minutes, if time allows.
- Whilst it’s resting pour the syrup from the tin into a small pan and reduce it into a thick syrup over medium heat – you can add some sugar, if needed.
- Lightly grease a large frying pan, then heat it over medium heat.
- Add a few ladles of the batter to the pan, letting them spread out into circles. Leave enough space between them.
- Cook the pancakes for a couple of minutes, or until the surface is no longer runny, then using a spatula, carefully flip them over and cook for another minute or so.
- When both sides are golden, transfer the pancakes to a plate. Make more pancakes with the remaining batter, greasing the pan between batches, if needed.
- Cut the remaining peach pieces into thin slices and put them in the pan.Caramelise them slightly on both sides.
- Serve the pancakes with the peaches, drizzled with the syrup.