Buckwheat Pancakes with Roasted Apricots
I LOVE pancakes. In any form. French, American, savoury, sweet, for breakfast, lunch or dinner, any time of year. They are a favourite round here.
Although I am an especially big fan of savoury French crêpes or galettes stuffed with spinach & ricotta, or ham, cheese & eggs, there is something particularly delicious about fruit and pancakes as a combination. Especially with American pancakes. And since buckwheat flour pairs so naturally and beautifully with stone fruits, I knew I had to combine the two somehow.
You see, there is something I love even more than pancakes. And that is stone fruits. Berries are amazing, exotic fruits delicious, but stone fruits always always top them in my opinion. Peaches are quite possibly my favourite food in the world. Nectarines, plums, apricots, damsons, cherries… when summer hits and they are at their best, there’s nothing like them.
Roasting stone fruits brings out their natural sweetness and makes their flavours all the more intense, and their texture soft and juicy. Particularly with apricots.
So next time you are unsure what Saturday morning breakfast or decadent summer dessert to make, try these gluten free pancake stacks drowned in roasted apricots and topped with sour cream (or coconut cream if you prefer). You won’t regret it. And feel free to swap the apricots for plums, cherries, peaches or any other stone fruit for delicious easy adaptions.
These no added sugar pancakes are gluten free, soft and delicious. The sweet roasted apricot topping pairs perfectly with fresh tart sour cream and nutty pancakes to make a decadent breakfast or summer dessert.
- 6 apricots, stoned, halved and each half sliced into 4
- coconut oil and an optional drizzle or rice syrup or raw organic honey, for roasting
- handful flaked almonds
- 75 g (1/2 cup) buckwheat flour
- 75 g (1/2 cup) gluten-free plain flour (or use plain/all-purpose flour or more buckwheat)
- 1 tablespoon (gluten-free) baking powder
- pinch salt
- 1 teaspoon ground cinnamon
- 1 medium egg
- 100-125 ml (1/3-1/2 cup) milk
- 125 ml (1/2 cup) sour cream
- 1 teaspoon sugar free vanilla extract
- extra sour cream, to serve
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Preheat the oven to 190C/375F/gas 5. Place the apricot slices in a roasting dish, drizzle with coconut oil and syrup or honey (if using), then scatter over the flaked almonds and roast for 30 minutes, until the apricots are soft and golden and the almonds are toasted.
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Meanwhile, make the pancake batter by whisking the flours, baking powder, salt and cinnamon in a large bowl. In a separate bowl or jug, mix the egg, milk, sour cream and vanilla, and whisk into the flour mixture until it makes a smooth thick batter.
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Heat some olive or coconut oil or butter in a large frying pan over medium heat. Pour the batter in in roughly 1/4 cup (3 tablespoon) circles and cook the pancakes for 2-3 minutes until bubbles start to appear on the surface, the flip and cook another couple of minutes until cooked through and golden. Repeat with the remaining batter, then serve the pancakes with the roasted apricots and extra sour cream. A little drizzle of rice syrup adds an extra sweetness and decadence to it and is fructose free!
