Peach and Pecan Buckwheat Pancake Slice

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15 mins
40 mins
Peach and Pecan Buckwheat Pancake Slice

These peach and pecan buckwheat pancake slices are so delicious, you would never guess they are gluten-free and vegan! 


  • 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


  • 1/2 cup (115g) fresh Medjool dates

  • 1/2 cup (125ml) milk or coconut milk


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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