I was going to make scrambled eggs for breakfast, but….
…then my lovely son, Linus, requested pancakes.
That sounded like an excellent idea to me, but I really didn’t feel like making the same old recipe I have been making the last few months. So I started looking around and I found these.
These are probably the most heavenly pancakes I have ever eaten. In fact they were so delightful that I nearly ate that entire stack you see pictured above.
The original recipe came from Gourmet magazine but I found it on a vegan site called, This Can’t Be Vegan (I of course converted the recipe back to non-vegan since I happen to love animal products). The recipe also was originally for a Vanilla Pear Sauce, which really sounded amazing but I didn’t have any pears on hand. However I had an enormous supply of peaches that I bought a week ago to can and haven’t gotten to yet, other than to peel. I thought it would be a fine substitute.
It was.
(makes 14 pancakes)
Ingredients
FOR THE SAUCE
1 cup sugar
1/2 cup water
2 tablespoons butter
2 cups peeled, thinly sliced peaches
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
Dash freshly ground black pepper
FOR THE PANCAKES
1 1/2 cups freshly ground whole wheat pastry flour (you can use all-purpose flour and eliminate the gluten flour)
2 tablespoons gluten flour
2 tablespoons sugar
2 tablespoons shredded sweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
14 oz. can light coconut milk
1 tablespoon butter
1 large egg
Preparation Instructions
FOR THE SAUCE
1. To make the sauce, combine the sugar and water in a medium saucepan over medium-high heat. Stir until sugar dissolves and then pour into a small bowl and set aside.
2. Add the butter to the pan and then the peaches, cook until soft.
3. Next add the syrup back into the pan and also add the lemon juice, vanilla extract, cardamom and pepper. Cook until sauce is slightly thickened but it won’t be as thick as a syrup, about 5 minutes. Set aside while you make the pancakes.
FOR THE PANCAKES
1. Preheat your griddle or large skillet over medium heat.
2. Combine the flour, sugar, baking powder, coconut and salt in a medium bowl.
3. In another medium bowl, combine the coconut milk, egg and melted butter.
4. Add the coconut milk mixture to the dry ingredients and whisk until smooth.
5. Using a 1/4 cup scoop, scoop batter onto the griddle or pan. Cook until bubbly on top and slightly brown on the bottom, about 3 minutes. Turn and cook other side until golden, about 2 more minutes.
6. Remove from griddle and serve hot with Vanilla Peach Sauce.
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[…] from Foods of Our Lives, who adapted it from This Can’t Be Vegan, who adapted it from Gourmet […]