These simple and delicious pancakes are made even more special with a generous serving of freshly sliced peaches and whipped coconut cream on top. Gluten-free variation included.
- 2 cups almond milk or other milk of choice
- 2 tablespoons distilled white vinegar or apple cider vinegar
- 2 cups unbleached all-purpose or gluten-free all-purpose flour
- 1 tablespoon + 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup melted butter (dairy-free or regular butter, if you consume dairy) or coconut oil
- 3 tablespoons maple syrup or other sweetener of choice, divided (plus more for drizzling)
- 1 teaspoon vanilla extract, optional
- 2 ripe peaches, sliced thin
- 1 can full-fat coconut milk, refrigerated overnight (Can also use 1/2 cup heavy cream if not dairy-free)
- coconut oil or other high heat oil for greasing the skillet.
- chia seeds, for sprinkling on pancakes (optional)
- Begin by making the sour milk. Combine milk with vinegar in a large glass measuring cup or glass and set aside for a few minutes to sour.
- To prepare the whipped cream, open the can of chilled coconut milk, scoop out the firm cream and place into a medium mixing bowl. Careful to only get the firm white cream and not any of the water. You can discard the remaining water or save to use in a smoothie. Use a whisk or electric hand mixer to beat the white cream until fluffy. Add 1 tablespoon of the maple syrup and continue to beat until thoroughly combined. Refrigerate until ready to use.
- (If using heavy cream, beat the cream until thick and fluffy–this will take several minutes. Stir in 1 tablespoon maple syrup and refrigerate until ready to use.)
- In a large mixing bowl, blend together flour, baking powder and salt. Stir in melted butter, 2 tablespoons maple syrup, and vanilla. Slowly begin to pour in sour milk, whisking as you pour to remove lumps. Stir just until wet and dry ingredients are combined. If batter is too thin for your liking, just stir in a few extra tablespoons of flour.
- Preheat a non-stick skillet or griddle on medium-high heat. Coat the pan with a little coconut oil to keep the pancakes from sticking.
- Pour batter by the 1/3–1/2 cupfuls onto the hot skillet. Let cook for 1–2 minutes, flip and continue to cook until pancake is fully cooked in the middle. Repeat until all the batter is gone. Makes 10–12 large pancakes.
- Top pancakes with a dollop of whipped coconut cream and fresh peaches. Makes 4–5 servings.
- Category: vegan, gluten-free, breakfast