Imagine waking up to a plate of golden, fluffy pancakes that aren't just delicious, but also packed with nutrition and unexpected flavor. These Buckwheat Pancakes with Honey Roasted Peaches aren't your ordinary breakfast - they're a culinary adventure that transforms the humble morning meal into a gourmet experience. Gluten-free, protein-rich, and bursting with nutty and sweet flavors, this recipe will make you forget everything you thought you knew about pancakes.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 2 large eggs
- 1 tablespoon honey
- 1/2 cup sliced almonds
- 2 peaches, sliced
- 1 tablespoon butter for cooking
Instructions
- In a large mixing bowl, combine buckwheat flour, baking powder, and salt. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, beat eggs until light and fluffy. Add almond milk and honey, mixing until well incorporated.
- Pour wet ingredients into dry ingredients, stirring gently until just combined. Be careful not to overmix; some small lumps are acceptable. Let batter rest for 5 minutes to allow flour to hydrate.
- Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter to lightly coat the cooking surface.
- For the honey roasted peaches, slice peaches into thin wedges. In a separate small pan, melt remaining butter and drizzle honey. Sauté peach slices for 2-3 minutes until caramelized and soft.
- Using a 1/4 cup measure, pour pancake batter onto heated skillet. Cook until bubbles form on the surface, approximately 2-3 minutes.
- Flip pancake and cook opposite side for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
- Plate pancakes, top with honey roasted peaches, and sprinkle sliced almonds over the dish. Drizzle additional honey if desired.
Tips
- Let the batter rest for exactly 5 minutes - this allows the buckwheat flour to absorb liquid and creates a more tender pancake.
- Use medium heat to prevent burning and ensure even cooking.
- Don't overmix the batter - a few small lumps are actually desirable for tender pancakes.
- For extra crispiness, add a tiny bit of melted butter to your batter.
- When roasting peaches, watch them closely to caramelize without burning.
- If you prefer a thinner pancake, add a little extra almond milk to adjust the batter consistency.
- Experiment with toppings - try adding a sprinkle of cinnamon or a dollop of Greek yogurt for extra richness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 12g
Fat: 19g
Saturated Fat: g
Cholesterol: 95mg
