coconut peach pancakes

Miss G. is sick.

Again.

Poor bubba.

It’s nothing serious, just a few sad sniffles but its been enough to take the wind out of her sails and well and truly dampen her appetite.

In the hope of cheering my lovely little lady up and get her eating once again I decided to stir together a little happiness by way of pancake batter this morning.

To our usual beloved pancake batter I opted this time to take our pancakes on a tropical holiday with the help of a little coconut and gorgeously ripe and juicy peaches.

This combination is divine.

The peaches nestled in each pancake caramelise wonderfully once they hit the hot fry pan, intensifying their sweetness and the coconut strewn throughout the tender, moist, sweet crumbs echoes all of the deliciousness of a coconut macaroon.

Miss G. ate a whole pancake for breakfast along with a little banana and sultanas.

Feeling much better already.

To create your own gorgeously golden coconut peach pancakes simply…

Begin by preparing your peaches.  Cut the peaches in half, remove the stone and slice into thin wedges.

Next place the wholemeal flour, baking powder, coconut and brown sugar into a large bowl and whisk to combine making a well in the centre.

In a small jug place the buttermilk, eggs and vanilla and whisk to combine.

Pour the wet ingredients and melted butter into the well of the dry and whisk to create a smooth batter.

Heat a nonstick fry pan to medium heat and grease with a little butter.  Ladle the batter onto the frypan using a 1/3 measuring cup.  Gently press 3 slices of peach onto each pancake and cook for 2-3 minutes or until bubbles appear on the surface.  Using a spatula gently peer under the pancake to ensure they are lovely and golden before flipping to cook for another minute or so on the other side.  Place the cooked pancakes on a large plate lined with kitchen paper and continue cooking until no batter remains.

Serve the pancakes alongside a good dollop of lovely thick greek yoghurt and generous drizzle of maple syrup.

coconut peach pancakes

INGREDIENTS

1 3/4 cups wholemeal self raising flour

1 teaspoon baking powder

1 cup shredded coconut

1/2 cup brown sugar

1 1/2 cups butter milk

2 eggs

1 teaspoon vanilla essence

60 grams butter, melted

3 peaches, thinly sliced

maple syrup and greek yoghurt, to serve

METHOD

Place the flour, baking powder, coconut and brown sugar into a large bowl, whisk to combine and create a well in the centre.  In a small jug place the buttermilk, eggs and vanilla essence and whisk to combine.  Pour the wet ingredients and melted butter into the well of the dry ingredients and whisk to create a smooth batter.  Heat a nonstick frypan to medium heat and grease with a little butter.  Use a 1/3 measuring cup to ladle the batter into the frypan.  Gently press 3 slices of peach into each pancake and cook for 2-3 minutes or until bubbles appear on the surface.  Use a spatula to gently peer under a pancake to ensure they are lovely and golden before flipping to cook on the other side for a minute or so.  Place the cooked pancakes on a plate lined with kitchen paper and continue cooking until no batter remains.  Serve the peach studded pancakes alongside a good dollop of thick greek yoghurt and gorgeously generous drizzle of maple syrup.  Enjoy x

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