Prep: 5 mins
Cooking: 30 mins
Serves: 6
Ingredients:
3 peaches, cut into segments
1 cup flour of your choice
1 tsp baking powder
3 tbsp sugar of your choice
3 tbsp butter, melted + extra for greasing
1 tsp vanilla powder, paste or essence
1 large egg
1 cup milk of your choice
To serve:
Greek yoghurt
Raw honey
Crushed nuts
Toasted coconut flakes
Method:
Step 1:
Preheat your oven to 180°C and find an ovenproof saucepan and pop in a small knob of butter to melt.
Step 2:
Once the butter is melted, lay the cut peaches in a circle shape over the whole base.
Step 3:
Make up the pancake batter using the remaining ingredients, giving it a good whisk so there are no lumps. Pour the batter over the top of the peaches and pop the saucepan in the oven to cook for 30 minutes or until it feels 'just set' to the touch. Flip it out onto a chopping board before cutting in to servings. Peach side up always looks lovely.
To serve:
Stir a spoonful of honey through a small bowl of Greek yoghurt and top with toasted coconut chips and crushed nuts. Cut generous triangles of the pancake and serve with all the sides.
Gluten-free option: Use GF flour or buckwheat flour, 1:1
Dairy-free option: Replace the butter with coconut oil and use a nut or rice milk instead of the dairy option, 1:1
Egg-free option: Replace with 1 chia egg
Stacey Clare is a healthy mum to two young boys and an accredited health & nutrition coach for mothers. You can view more of Stace’s healthy kids recipes and connect with her on Facebook and Instagram.