Vegan Pancakes with Caramelised Peaches
Ripe peaches are the height of summer. I love waking up to their heady smell on my counter top in the morning. They light the senses with their fuzzy texture and bright colours. Caramelised, they are the perfect topping for these vegan wholemeal pancakes, and make a filling weekend brunch. They yield their own sweet and salty syrup so their is no need for extra maple. No wonder they say, 'life's a peach!'
Ingredients
- For the caramelised peaches:
- 1 large yellow peach, cut into 1 cm slices
- 1⁄3 cup caster sugar, and 1 tablespoon
- 25g vegan margarine, plus extra for frying (we used Stork)
- 1⁄2 teaspoon sea salt
- 1⁄4 cup bourbon
- 1-2 teaspoons vanilla paste
- For the pancakes::
- 70g rice flour (or oat flour)
- 45g quick rolled oats
- 120g wholemeal flour
- 1 1/2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons caster sugar
- 1 1⁄2 tablespoons ground flaxseed meal (we used Linwoods Milled Flax, Chia Seed, Apple and Cinnamon)
- 300ml oat milk (we used Oatly)
- 1 1⁄2 teaspoons apple cider vinegar
- 3 tablespoons coconut oil
- To decorate:
- Toasted hazelnuts, crushed
Directions
- Step 1 Place the peach slices in a small bowl and sprinkle with 1 tablespoon of sugar. Set aside for 20-30 minutes, or until the peaches start to release some of their juices.
- Step 2 Sprinkle 1⁄3 cup caster sugar on the base of a heavy pan and heat over medium. Once the sugar has turned into an amber caramel add the peaches and cook for 5 minutes, or until they start to soften.
- Step 3 Take off the heat and the margarine, salt, bourbon and vanilla paste and stir to combine. Return to a low-medium heat and continue to cook for another 10-15 minutes, stirring as needed. (The mixture may seize initially but it will loosen).
- Step 4 In the meantime, prepare the pancakes. Mix all the dry pancake ingredients in a large bowl. Then add the wet ingredients and stir to combine.
- Step 5 Heat a large non-stick pan over medium heat and lightly grease with some margarine. Using a 1⁄3 cup measure cook 3 pancakes at a time. Flipping when the edges look cooked and there are some air bubbles appearing on the surface.
- Step 6 Divide the pancakes among plates, spoon over some of the warm syrup and peach slices. Sprinkle with crushed hazelnuts and serve immediately.
“What is Life? It is the flash of a firefly in the night. It is the breath of a buffalo in the winter time. It is the little shadow which runs across the grass and loses itself in the sunset.” Crowfoot, Blackfoot Indian Leader
What do you appreciate most about the changing seasons? In this article I share my thoughts on autumn as a time of transition and the artistic inspiration behind our fall recipes.
