I got a request from a special friend to make Banana Pancakes topped with Peaches. Banana + Peach is not a combination that I would have put together (in pancake form) before the request but it turns out that they are a perfect pair (when it comes to pancakes, anyway).
I rarely make pancakes because they intimidate me. I have this fear of not being able to cook them properly – maybe I’d burn them? OR just create some ugly-looking cakes? …that I wouldn’t want anyone to see…
But I took the risk, with confidence, AND I was pleasantly surprised (with myself) during the pancake-making process. To give credit where credit is due, I’ll say that these pancakes were simple to make. whew. I mastered it. Anyone could. Now I can move on with my life, fearless.
I adapted this recipe from a vegan, gluten-free pancake recipe that uses a mashed, ripe banana as a binder – that banana also acts as the sweetener in the pancakes – perfect. These pancakes are not super sweet on their own, which works out well because they are topped with the sweetness that is Peach Compote. If you have the desire to create another layer of sweetness, you can top your pancakes with maple syrup and/or coconut whipped cream in addition to the peach compote.
(Don’t think I didn’t…)
- ¾ cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅔ cup almond milk
- 1 ripe banana
- a few teaspoons coconut oil, for the pan
- In a food processor or a blender, puree the banana with the almond milk and vanilla, then set aside.
- In a medium-sized bowl, mix all of the dry ingredients together.
- Pour the banana/milk mixture in to the dry ingredients and stir until just combined.
- In a large skillet, heat a few tablespoons of coconut oil.
- Use an ice cream scoop (or a ¼ cup measuring cup) to scoop pancake batter in to the heated skillet. You will only be able to make a few pancakes at a time.
- When you start to see bubbles in the batter, flip the pancake. Let the second side cook for about 30-60 seconds and then remove from heat. Check the pancakes to make sure they are done in the middle. If not, reduce the heat and cook longer.
- Add more oil to the pan before adding more pancake batter.
- Serve with Peach Compote (recipe below) or Maple Syrup.
- 2 tablespoons vegan butter (I use Earth Balance)
- 4 cups fresh peach slices
- 3 tablespoons raw turbinado sugar
- 1 teaspoon cinnamon
- Melt butter in a saucepan over medium heat then stir the sugar and cinnamon in.
- Add the peaches to the mixture and stir to coat with the butter mixture.
- Simmer the peaches over low-to-medium heat until they soften and the juice starts to thicken, about 20 minutes.
- Pour half of the mixture in to a food processor or a blender and puree.
- Blend the pureed mixture with the original mixture.
- Serve warm or chilled atop pancakes, waffles, french toast, or even ice cream.
You may want to consider making a double batch of these pancakes (which is what I do), and freeze the leftovers. They warm up really well, and make for a quick breakfast on a day that you don’t have as much time to be in the kitchen. The Peach Compote can be made in excess as well and stored in the refrigerate for use on a later date.
*This Pancake Recipe was adapted from Love & Lemons.