Buckwheat Pancakes with Baked Peaches and Vanilla Bean Yogurt
 
Cook time
Total time
 
Author:
Serves: serves 2
Ingredients
  • 1 cup buckwheat flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • 150ml (5 Fl oz) buttermilk
  • 2 Tbls maple syrup
  • 1 egg, lightly beaten
  • ¾ cup ripe bananas, mashed
  • coconut oil spray to grease
  • 2 ripe peaches
  • 2 Tbls maple syrup
  • 1.5 cups Greek yogurt
  • 1 vanilla pod
  • Maple syrup to serve.
Instructions
  1. Heat the oven to 180C
  2. Cut the peaches into eighths and remove the pips then place the peaches on a baking tray lined with baking paper.
  3. Spray the peaches with coconut oil and brush with maple syrup then place in the oven to bake for 20 minutes or until soft.
  4. Slice the vanilla pods down the center, lengthways and scrape the vanilla seeds from the pod. Stir them into the yogurt and set aside for serving.
  5. Whisk the buckwheat flour, baking soda, baking powder and cinnamon together in a large bowl.
  6. In a medium bowl, whisk the buttermilk, maple syrup and egg together.
  7. Stir through the banana.
  8. Make a well in the center of the flour mixture, pour the wet mixture into the center and gently whisk together until just combined.
  9. Heat a large non stick pan over medium heat for 3 minutes.
  10. Brush the bottom of the pan with coconut oil.
  11. Using a quarter cup of batter per pancake, add the batter to the pan and cook until large bubbles start to appear, about 2 minutes.
  12. Flip the pancakes and continue to cook until golden brown.
  13. Repeat with the remaining batter, brushing with more coconut oil as needed.
  14. Serve with vanilla bean yogurt and baked peaches.
Recipe by The Luminous Kitchen at http://theluminouskitchen.com/buckwheat-pancakes-with-baked-peaches-and-vanilla-bean-yogurt/