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Gluten free vegan peach pancakes - light, fluffy, fruity and the perfect easy summer breakfast

Gluten Free Vegan Peach Pancakes

Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Quantity: 9 large pancakes

Ingredients

  • 240ml (1 cup) plant milk
  • 1 tablespoon apple cider vinegar
  • 230g (2 cups) rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 50g (1/4 cup) light brown sugar
  • 1 teaspoon ground cinnamon
  • 3-4 fresh peaches
  • Optional to serve: vegan yoghurt, maple syrup, poached strawberries (see note)

Instructions

  1. Into a blender cup put the milk, vinegar, oats, baking powder, bicarbonate, sugar and cinnamon and the flesh from one of the peaches
  2. Whizz until thick but smooth then transfer to a jug or bowl
  3. Cut thick slices from the remaining two peaches - you want 18 slices in total
  4. Heat a large non-stick frying pan over a medium heat then drop in spoonfuls of the batter, spacing far enough apart for you to flip
  5. Add a couple of slices of peach to each pancake, gently pushing them into the batter
  6. Cook until bubbles form in the top of the pancakes then flip them over and cook for a minute on the other side. Repeat until you’ve used all the batter
  7. Keep the cooked pancakes warm in a low oven or reheat in a microwave

Notes

  • To poach strawberries: gently boil halved strawberries in a little fresh orange juice and maple syrup for 5-10 minutes until soft but not mushy. Add the grated orange zest for extra orange zing!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gluten-free-vegan-peach-pancakes/