Almond pancakes with peaches and yoghurt

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Maggie's Recipe for LifeIt’s February as I write this and we’re picking peaches from our orchard right this minute. The tragedy is that so many ripen at once and we don’t really have a local market for fresh fruit (sad but true, as most Australian supermarkets buy from large central producers). I can’t bear waste so we dry the larger peaches on trays in the sun, and ripen the smaller ones gradually, then steam them, slip off their skins while they are warm and cryovac them for later use. Peaches are a natural companion for breakfast pancakes, and at the other end of the day they make a great Bellini!

  • Yield: 18


  • 110 g wholemeal or spelt flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 1 tablespoon caster sugar
  • 30 g ground almonds
  • 2 free-range eggs
  • 50 g natural probiotic yoghurt, plus extra to serve
  • 130 ml unsweetened almond milk, preferably homemade
  • 40 g unsalted butter
  • 3 large yellow peaches, thinly sliced Raw honey, to serve
How to Make It
  1. Place the flour, bicarbonate of soda, baking powder, sugar and ground almonds in a large bowl. Whisk to combine well.
  2. In a separate bowl, whisk the eggs, yoghurt and almond milk until well combined. Add to the dry ingredients and stir well to combine.
  3. Melt a knob of butter in a large non-stick frying pan over medium heat. When the butter is foaming, add heaped tablespoons of batter and cook for about 3 minutes on each side until golden. Repeat with the remaining butter and batter. Serve the warm pancakes with the sliced peaches, extra yoghurt and a drizzle of honey.

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