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Delicate, wholesome, and packed with autumn flavours, these Almond Pancakes with Spiced Peach Syrup will be your new favourite Sunday brunch recipe. #naturallysweetkitchen #almondpancakes #brunchrecipe #pancakerecipe

Almond Pancakes with Spiced Peach Syrup

Delicate, wholesome, and packed with autumn flavours, these Almond Pancakes with Spiced Peach Syrup will be your new favourite Sunday brunch recipe. 

Category Breakfast
Keyword Almond Pancakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves 2
Author Amanda | Naturally Sweet Kitchen

INGREDIENTS

Almond Pancakes

  • 180 ml non-dairy milk
  • ½ tbsp lemon juice
  • 85 g ground almonds (almond flour)
  • 30 g whole wheat flour
  • 1 tsp arrowroot flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • tsp fine sea salt
  • 1 large egg
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unpasteurised honey
  • ½ tsp almond extract

Spiced Peach Syrup

  • 1 large ripe peach
  • 60 ml maple syrup
  • 1 tsp molasses
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground allspice
  • 1 tbsp water
  • Chopped almonds for topping optional

METHOD

Almond Pancakes

  1. In a small measuring cup, stir together the non-dairy milk and lemon juice and set aside for 5 minutes to curdle.
  2. Sift the almonds, flour, arrowroot, baking soda, baking powder, and salt together into a bowl and lightly whisk. Set aside.
  3. Once the milk has soured, whisk in the egg, olive oil, honey, and almond extract until well combined.
  4. Make a well in the dry ingredients and pour in the wet mixture. Stir them together just until all the flour pockets have disappeared - do not overmix. If there are a few lumps left, that’s perfect. Set the batter aside for 10 minutes.
  5. Heat a large skillet over a medium heat and swipe on a small pat of butter (or 2 teaspoons of olive oil). Once the butter begins to bubble, ladle 60 ml (¼ cup) scoops of batter onto the skillet, taking care not to let them touch. The pancakes should sizzle slightly around the edges.

  6. Let the pancakes cook for 3 to 5 minutes on the first side. Once they’ve puffed up slightly, begin bubbling at the centre, and look dry around the edges, gently flip them. Cook for 1 to 2 minutes on the other side. Repeat until all the batter is gone.

Spiced Peach Syrup

  1. Cut the peach in half, remove the pit, and slice each half into 6 slices. Toss the peaches into a small saucepan and add the maple syrup, molasses, spices, and water.
  2. Cook the peaches in the syrup over a medium-low heat until the fruit softens and the syrup slightly thickens, about 8 minutes.

Assembly

  1. Divide the stack of pancakes between two plates and ladle over the cooked peaches and syrup. Top with chopped almonds if desired and serve immediately.

NOTES

  • These pancakes are best consumed as soon as they are made.
  • You can keep the pancakes warm while you make the syrup by preheating the oven to 100ºC (210ºF); place the cooked pancakes on a baking tray in the warm oven and then turn it off while you finish the syrup.