This is a breakfast alert ! If you’re a breakfast lover as I am, you’re at the perfect place. This morning was buckwheat pancakes with mint maple glazed peaches and it was insanely good. I was really scared that the peaches would be so sweet that I wouldn’t be able to eat them, and would just leave them for somebody else to have. But this absolutely never happened ! It actually wasn’t so sweet but rather amazingly soft, a little tangy and filled with freshness thanks to the mint addition in there. Imagine those luscious glazed peached lying on airy buckwheat pancakes, dairy-free and low sugar, so dreamy !
I love having pancakes breakfast, it is a really nice recipe for a sweet morning and it actually doesn’t take long to cook the pancakes in the morning. I mean, this is totally worth waking up 15 minutes earlier to make an awesome breakfast. The only thing which makes me a little frustrated with this is that pancakes tend not to be filling enough until lunch time and I dislike getting hungry late in the morning, usually when meetings, work or classes are taking place. It makes you lose a lot of your attention and potentially miss information that you’ll have to catch up on later. I’ve looked into alternatives to make my breakfast pancakes more nutritious and started using buckwheat flour. Though only half of the total flour quantity is buckwheat – wholewheat for the remainder – the pancakes are extremely filling and nutritious. Also, I’ve replaced the regular cane sugar with coconut one to avoid glycemic peaks.
Though a lot of people reject buckwheat flour because of its dark greyish colour, it tastes so much nicer than regular wholewheat pancakes. Also, don’t get me wrong on this one, these pancakes aren’t gluten-free at all – they’re dairy-free – , only half buckwheat flour is used and not even all are certified gluten-free, this is something you should check if this is what you are looking for. You could however totally use this recipe as a basis and make the pancakes 100% buckwheat if you’d like to. Buckwheat doesn’t make the sexiest pancakes, but these will taste a little nutty and earthy, something of its own! These pancakes are airy and light, perfect to absorb any juicy topping of your choice. It also is really good for your health as it contains much more vitamins and minerals than other flours.
As it is summer time of the year, I topped up my pancakes with juicy and fresh minty and maple glazed peaches to fit the season. I had peached which where nicely ripe but ensure they aren’t to ripe neither or they will turn into a jam in a few minutes ! Glazing peaches makes them incredibly flavourful, lightly sweeter and caramelised which is such a comforting recipe. The mint shakes up the peach taste and goes perfectly along maple sirup, it’s for sure one of my new favourites summer dessert recipes to make in less than 15 minutes.
RECIPE 12 pancakes
Prep time: 15 minutes Cook time: 30 minutes Chill time: 20 mins
You will need:
- 1 egg
- 60g buckwheat flour
- 60g wholewheat flour
- 200ml almond milk
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 5g baking powder
- 3g baking soda
- A pinch of salt
- A drizzle grape-seed oil for cooking
- 2 peaches
- 1 tsp coconut oil
- 2 tbsp maple sirup
- Drop of water
- Few mint leaves
- Homemade almond butter recipe linked
- Roasted silvered almonds
- Few mint leaves
Start making the pancake batter whisking together the egg and coconut sugar. Then add the coconut oil and almond milk, whisk energetically until well combined.
In a separate container, weigh the dry ingredients together: buckwheat and wholewheat flours with the baking powder, baking soda and add the pinch of salt.
Gradually blend in the dry ingredients into the liquid bowl, whisking energetically and ensuring there is no lump in the batter. Place the batter in the fridge and let sit for at least 20 minutes, you could prepare it ahead and let sit overnight as well.
While the batter chills in the fridge, prepare the maple glazed peaches.
Start peeling the fruits and cut either in halves or quarters removing the pit.
Heat up a pan on medium with coconut oil. When the pan is hot, place the peaches and let the fruits for 2-3 minutes until they start turning a little brown on each side.
Then add mint and the maple sirup in the pan and gently coat the peaches with it. Let the peaches get browner for another 4-5 minutes, frequently flipping them in the pan so each side is equally grilled and glazed. Bring the heat down, add a drop of water and start basting constantly until all the liquid evaporates a some caramel is starting to appear. Check that all faces are brown and remove from the pan. Set aside.
Grease a pan with a little grape-seed oil to cook the pancakes and heat up over a medium-low heat. Pour about a tablespoon batter per pancake and let cook on the first side until the up face is covered with bubbles and the edges are cooked, then flip it and let cook for another 2 minutes on the second side. Repeat until your out of batter, making sure you grease the pan from times to times in between the pancakes.
Serve the pancakes with some homemade almond butter, the glazed peached, a few mint leaves and roasted silvered almonds. And mostly, enjoy this delicious breakfast !