Simply the Best, Better than all the Rest

I’ve had my share few stacks and platefuls of pancakes over the past year. Since starting the blog I’ve had pancakes at least once a week with a couple of exceptions. It’s what Sunday morning’s are made for!

For a while I played around with the flavours and toppings and stuck to simple batter that worked well for me. Of late I’ve been playing around with it a bit more, introducing some flax egg, trying out new flours, sticking them in the oven and going crepe style. I had thought nothing could beat the banana and chocolate crepe from the weekend but then I went made the best plate of pancakes I’ve ever had.

The pancakes themselves were light, thick and fluffy, perfect rounds with an incredible flavour! I praised my efforts and shared my enthusiasm for them with my Mum who wasn’t in the best frame of mind to appreciate them. I made these last Monday morning; having taken the day off I took advantage of the extra time to make breakfast and wanted nothing more than pancakes and lots of them after my 10k run.

I cooked each one separately, determined to make them perfect. There was only one catastrophe as I was making them..I dropped my jar of almond butter and the end of it smashed in to a zillion pieces! Luckily enough I managed to salvage just enough to top my pancakes (and of course headed straight to the health store to pick up another jar of the amazing Meridian Almond butter as soon as I’d made my way through my plateful!)

I really was in awe of their awesomeness. Chickpea flour, banana, almond milk, a little almond extract and baking powder..nothing more nothing less. Topped with grilled peaches, fresh blackberries, creamy drippy almond butter and toasted flaked almonds as well as a little desiccated coconut for an extra hit of natural sweetness.

Incredibly filling…this plateful kept me going right up until lunchtime! I could have possibly squeezed in a snack in between (the two extra nectarines I consumed on the side as well as the remaining blackberries from the punnet I picked up post gym with the other salvaged spoonful of almond butter might of had something to do with it!) I was positively ravenous after my first longer run in two months!

I have major plans to make another variation of these (of course sticking with the perfect batter ingredient ratios!) this morning but I had to share the originals first and foremost!

There is simply nothing better than a ripe peach and peaches and blackberries just go so wonderfully together! I can’t get enough of them at the moment; melt in the mouth, dripping of juice, you know you’ve got a good peach when you feel the need to eat it over the sink!

I decided not to stack these babies, allowing each one to lay proud on the plate, making the most of the toppings and savouring each one individually. I really can’t get over how pillow like they were! Time to get my ass in to the kitchen to whip up another exciting batch…

Do you remember when you had or have you had the best pancakes of your life? If not make these, I promise you won’t be disappointed (sometimes perfect pancakes just call for extensive self praise!) [/donotprint]

Almond Pancake Pillows with Peaches and Blackberries
 Print this easy peasy recipe

Servings – 1
Preparation Time – 10 minutes
Cooking Time – 6 – 8 minutes

Ingredients
Batter
60g (1/2 cup) chickpea flour
1 small banana
125ml (1/2 cup) almond milk
1/2 tsp almond extract
1/2 tbsp baking powder
1/2 tsp cinnamon

Toppings
1/3 cup fresh blackberries sliced
2 small peaches/nectarines sliced
1 tsp maple syrup
1/2 tsp desiccated coconut
1/2 tbsp flaked almonds toasted (toss in a pan over a medium heat for 2-3 minutes)
5 heaped tsp almond butter

Directions

Batter

Blend together all pancake batter ingredients in a food processor or using a hand blender until smooth.

• Set to one side for 5-10 minutes.

 

Toppings

• Place sliced peaches under a preheated grill and grill for 5-10 minutes, tossing at least once. They will brown a little and become even juicier!

Pancakes

• Place 1/3 cup measures (1/3 of the batter) in to non stick pan. Cook pancakes for 3-4 minutes on each side. When bubbles form and the edges start to look a little more solid its time to flip them!
• Serve pancakes topped with warmed grilled peaches, fresh blackberries, dollops of almond butter, toasted flaked almonds and coconut. Drizzle with a little maple syrup (optional).

Tagged as: almond butter, banana, blackberries, breakfast, chickpea flour, coconut, gluten free, pancakes, peaches, toasted flaked almonds, vegan