I have a pretty traditional pancakes recipe that are kid approved, but I wanted a recipe that was a touch more grown up. Pulsing some almonds and adding some orange zest with a touch of liquor makes this typical diner breakfast elegant. Cheers to a lazy Saturday pancake breakfast!

Peaches and Cream Pancakes [Vegan, Gluten-Free]

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Serves

4

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Ingredients

For the Amaretto Cream:
  • 2/3 cup raw cashews, soaked for 2-8 hours
  • 2 tablespoons Amaretto liquor
  • 2 tablespoons pure maple syrup
  • 7 tablespoons water
  • Pinch of salt
For the Spiced Peach Compote:
  • 3 ripe peaches
  • 1/3 cup pure maple syrup
  • ¼ cup water
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg
  • Pinch of salt
For the Orange-Almond GF Pancakes:
  • 2 cups unsweetened almond milk
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • 1 cup + 2 tablespoons sorghum flour
  • ½ cup oat flour
  • ½ cup almond meal (see note)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon pure vanilla extract
  • Zest of an orange, finely grated on a microplane
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Preparation

For the Amaretto Cream:
  1. Place all the ingredients in a high power blender and blend until smooth.
For the Spiced Peach Compote:
  1. Cut a small X in the bottom on the peach and place in boiling water for about 4-5 minutes depending on how ripe the peach is. The riper the peach the less time it needs in the boiling water.
  2. With a slotted spoon carefully remove peach from pot and plunge in ice bath.
  3. When cool enough to handle, gently peel off the skin. It should slip right off.
  4. Cut the peach to remove the stone and dice into large pieces.
  5. In a small saucepan over medium heat, add the diced peaches and the rest of the ingredients. Allow the mixture to come to a boil and turn the heat down to a gentle simmer for 5-7 minutes. You still want the mixture to be chunky.
For the Gluten-Free Orange Almond Pancakes:
  1. Adjust the oven rack to the middle position and heat oven to 200 degrees. Set a wire rack on top of a baking sheet and place on the oven rack.
  2. Whisk milk and vinegar (or lemon juice) together in a medium bowl; set aside to thicken the milk.
  3. In a large bowl, whisk together the flours, powder, soda and salt until combined. Form a well in the middle of the mixture.
  4. In the medium bowl with the milk, add the chia egg, syrup and zest, whisk until combined. Pour the wet mixture into the well of the dry ingredients and whisk gently until just combined. Do not over mix! A few lumps are good.
  5. Heat a large non-stick(!) pan over medium heat until hot. Using a ¼-cup measure, portion the batter into the pan, creating 2 pancakes.
  6. Cook pancakes until bubbles on its surface appear, about 2 minutes. Flip the pancakes with a wide spatula and cook the second side for another minute or 2 minutes.
  7. Transfer pancakes to wire rack and repeat with remaining batter.
  8. Serve with warm peach compote and drizzle with Amaretto Cream.

Notes

Depending on how you store your flours, you may need to add a bit more sorghum flour to the mix to get the right consistency. Flours can act differently based on climate so if it is really humid where you are, you may need to add more. Start with the 1-cup and add more 1 tablespoon at a time until the right consistency but try not to over-mix. A non-stick pan is essential to this recipe since there is no oil added. However if you don’t have a non-stick, using a regular pan with oil in it works as well. It just won’t be oil free. Almond meal or almond flour can be purchase but if you have 3/4 cup of raw almonds around, just pulse them until they are fine. Do not (!) leave the food processor running too long because it will turn onto almond butter, while delicious not want you want for this recipe.

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