Vegan Pancakes with grilled peaches and toasted almonds
Fluffy Vegan Pancakes topped with grilled peaches and toasted almonds - this is the perfect summer breakfast! Drizzle with maple syrup and enjoy!
Servings 2 stacks à 3 pancakes
Calories 441kcal
Ingredients
Ingredients for the pancakes
- 1 very ripe banana
- 3/4 cup unsweetened plant-based milk e.g. almond milk
- 1 teaspoon maple syrup
- 1 teaspoon coconut oil + more for brushing the pan
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
Ingredients for the toppings
- 1 peach
- 2 tablespoons almond slivers
Instructions
- In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk. Add the flour and baking powder. Whisk until combined. Let the batter sit for a few minutes.
- Meanwhile, we're preparing the toppings: Cut a peach into slices (I've cut it into 12 slices). Grill them in a grilling pan brushed with oil or on a grill for 1-2 minutes until they have nice grill marks on both sides. Toast the almond slivers in a pan without oil for about 1 minute until slightly brown and toasty.
- Brush a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
- Stack the pancakes, add the grilled peach slices, sprinkle the toasted almonds on top and drizzle with maple syrup. Enjoy!
Notes
*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.
Nutrition
Calories: 441kcal | Carbohydrates: 83g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 794mg | Fiber: 5g | Sugar: 20g | Vitamin A: 280IU | Vitamin C: 10.1mg | Calcium: 175mg | Iron: 3.9mg