Pancakes with sautéed peaches

Pancakes with sautéed peaches

By
From
Sugar Free
Serves
4
Cooking time
20 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
125g wholemeal flour
1/2 teaspoon baking powder
A pinch fine sea salt
1 teaspoon melted coconut or vegetable oil, plus extra for frying
1 egg
150ml almond or dairy milk, plus extra if needed
1 teaspoon vanilla extract
6 ripe peaches
3 tablespoons unsalted butter, plus more if needed
1 teaspoon ground cinnamon
180ml unsweetened apple juice

Method

  1. In a mixing bowl, stir together the flour, baking powder and salt. Stir in the 1 teaspoon oil, the egg, milk and vanilla. Grate 2 of the peaches and stir into the batter. Heat a little oil in a frying pan and add heaped spoonfuls of batter. Cook until golden underneath, then flip and cook for 30 seconds more. Transfer to a plate and cover with foil. Halve, stone and slice the remaining peaches, then fry them in the butter until soft. Add the cinnamon, then pour in the apple juice, stirring as it bubbles and thickens. Add more butter or apple juice if needed to make a sauce. Serve the pancakes with the peaches and sauce spooned over.
Tags:
sugar free
healthy
clean eating
good for you
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