Peach and Pecan Buckwheat Pancake Slice
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6
15 mins
40 mins
These peach and pecan buckwheat pancake slices are so delicious, you would never guess they are gluten-free and vegan!
Ingredients
- 1/2 cup (100g) buckwheat flour, sifted
- 1/3 cup (55g) gluten-free plain flour, sifted
- 1/2 tsp gluten-free baking powder
- 1/4 tsp bicarbonate of soda
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 cup (185ml) buttermilk
- 10g unsalted butter, melted
- 1 1/2 tbs maple syrup
- 2 peaches, thinly sliced
- 1 tbs chopped pecans
- Creme fraiche, to serve
- SALTED DATE CARAMEL:
- 1/2 cup (115g) fresh Medjool dates
- 1/2 cup (125ml) milk or coconut milk
Directions
1. Preheat the oven to 200°C. Grease and line a 12cm x 27cm loaf pan with baking paper, leaving 5cm overhanging the long sides.
2. For the salted date caramel, place dates and 3/4 cup (185ml) water in a pan over medium-high heat. Bring to the boil, then reduce heat to medium-low and simmer for 3 minutes or until slightly softened.
3. Transfer to a small food processor with 1/2 tsp salt flakes and milk, and whiz until smooth. Set aside.
4. Place flours, baking powder, bicarb, and a pinch of salt in a bowl. Place the egg, vanilla, buttermilk, melted butter, and 1 tbs maple syrup in a separate bowl and whisk to combine. Add to dry ingredients and whisk to combine.
5. Place the peach slices and remaining 2 tsp maple syrup in a small bowl and toss to coat.
6. Pour the buckwheat batter into the pan. Arrange peach slices on top (to stop them sinking, lay a few slices under surface first). Scatter pecans over top. Bake for 30 minutes or until a skewer inserted in the center comes out clean.
7. Remove from pan and cut into slices. Serve warm with salted date caramel and creme fraiche.
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