September 14, 2015

Peach Pancakes with Vanilla Honey Almond Butter Drizzle

Peach Pancakes with Vanilla Honey Almond Butter Drizzle

Like Romeo and Juliet, gluten free pancakes and I are kind of like star-crossed lovers. Sometimes we fight, sometimes they taste poisonous, and sometimes my parents forbid me from making them (because I make such a mess), but at the end of the day I’ll never give up on them~~~.  And thank the puncake gods I didn’t because these peach pancakes left me sPEACHless.  Fluffy, fruity, flavorful, fun-loving, fabulous, and all the other f words because these were just so fuuqqqqqqqqing good. Recipe below.


  • 2 cups gf oat flour (blend gf oats)
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 tsp maca powder
  • dash cinnamon
  • dash salt
  • optional: sweetener – honey, maple syrup, stevia etc. if you like your cakes a little sweeter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 and 1/4 cup non-dairy milk (I used cashew)
  • 2 peaches

Mix together dry ingredients and wet ingredients in separate bowls then combine together.  I chose to add sliced peaches to the tops of the pancakes while they were cooking, but you could also chop up the peach and disperse them through the batter.  I then topped with honey almond butter.

Vanilla Honey Almond Butter

  • 1 tbsp almond butter
  • 1 tbsp honey
  • 1/4 tsp vanilla extract
  • dash cinnamon
  • add VERY small amounts of water and mix until desired drizzzzzzly consistency

Peach Pancakes AB 2

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