Happy Pancake Sunday!
All these photos of buckwheat pancakes on Instagram keep reminding me to make my own version of vegan buckwheat pancakes. Seeing that it’s summer, and stone fruit season has just begun, I whipped up a serving of peaches & cream pancakes!
My original vision for these pancakes was to stack them tall like a cake, with layers of fluffy cream and sliced peaches peaking out between layers of buckwheat pancakes. But then I had a bit off a landslide happen. Hot pancakes + coconut cream = wet mess. Thankfully, the impromptu presentation was still photogenic enough so that I could share the recipe with you all today!
I have a confession: I used a nectarine, not a peach. So this should have been called “nectarines & cream” or “pseudo-peaches & cream”. Forgive me for my non-technical-correctness. If that agitates you, perhaps you should make the recipes with real peaches and then share it with us. -nudgenudge- We’re on Facebook and Instagram!
The flax egg works best when made the night before, but if you forget, don’t worry! Just let it sit for five to ten minutes (or as long as your patience can endure) until thickened.
I used honey to sweeten this recipe because I think the floral notes pair beautifully with the fresh fruit. However, feel free to use a sweetener that suits your diet and preferences. Oh, and a wee bit of fresh basil makes the whole dish pop in terms of both colour and flavour!
- 1 flax egg (1 tbsp ground flax seed + 2 tbsp water)
- 1 tbsp honey or sweetener of choice
- A pinch of pink salt
- ⅓ cup unsweetened almond milk
- ½ tsp pure vanilla extract
- A dash of cinnamon
- Scant ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ cup buckwheat flour
- ⅓ cup mascarpone cheese*
- ¼ cup chilled coconut cream
- 1 tbsp maple syrup
- ½ fresh peach or nectarine, sliced
- Prepare flax egg in advance by combining ground flax seed and water in a small bowl and refrigerating overnight to thicken.
- To make pancakes, combine flax egg, honey, salt, almond milk, vanilla, and cinnamon together in a small mixing bowl.
- Add baking powder, baking soda, and buckwheat flour and stir until moistened, a few lumps are okay.
- Preheat a frying pan over medium heat, grease with oil if necessary. Scoop about 2 generous tbsp of batter per pancake and cook until edges are dry and bubbles appear on surface and do not pop. Flip and cook until centre is set.
- To make cream filling, mix mascarpone, coconut cream, and maple syrup together until smooth and thoroughly combined.
- Serve pancakes with mascarpone cream and sliced peaches.
Recipe for a vegan “cheese” cream in our Vegan Tiramisu Cheesecake post.
Have extra mascarpone cream? These Tiramisu Bites could use some!
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