Peach Preserve Pancakes
We wanted something a little different this time-something sweet and light, free of gluten and added sugars. We added some of the delicious, chunky, organic peach preserves we had picked up the day before to sweeten things up, and we enjoyed every last bite. This recipe we had to share.
If teff flour seems like a foreign ingredient, you're not alone. But it can be found at most health food stores and almost everywhere that sells 'Bob's Red Mill' products. Teff is an ancient grain grown in North Africa. The smallest grain in the world, it's a nutritional powerhouse packed with calcium, protein and fiber. It can be found in grain and flour form, and can be substituted almost anywhere a nutty flavor is desired.
We've grown to love the flavor and fine, delicate texture of teff. It is great in baked goods and an excellent gluten-free alternative.
And in case you forgot:
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1/2 cup almond flour
1/2 tsp guar gum
1 1/2 tsp baking powder
1/2 tsp salt
1 chia seed egg
(1 tbl chia seeds + 1/3 cup warm water)
2 cups non-dairy milk
1 tbls coconut oil, melted
1 cup peach preserves
(your favorite kind of preserves will work here too! Blueberry, anyone?)
Make one chia egg by combining 1 tablespoon chia seeds with 1/3 cup warm water in a small bowl. Let sit for about 5 minutes, until mixture has gelatinized. Add non-dairy milk and melted coconut oil. Stir to combine.
Add dry ingredients to wet, about a cup at a time, stirring in-between. Once completely combined, stir in 1 cup of peach preserves. (You can sub in any kind of preserves you like here. We just couldn't resist the fresh, organic Peach Preserves we had on hand!)
Stir until preserves are evenly distributed in the batter.
Using a small cup or ladle, pour about 1/4 cup of batter onto a greased griddle to form a pancake. Let cook to golden brown, then flip.
Serve with vegan butter and fresh maple syrup.
Makes about 8-10 medium sized pancakes.