Ingredients
- 125 g full-fat natural or Greek yoghurt.
- 50 g butter, melted.
- 1 lemon, juiced.
- 1 egg.
- 1 cup brown rice flour.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon cinnamon, ground.
- 1/4 teaspoon ginger, ground.
- 1/2 teaspoon vanilla powder.
- pinch of sea salt.
- 1 large yellow peach, pitted and cut into thin slices.
To serve:
- 1/2 teaspoon rice malt syrup.
- 30 g full-fat natural or Greek yoghurt.
Directions
- 1. Place yoghurt, three-quarters of the butter, lemon juice and egg into a medium-sized mixing bowl and whisk together with a fork until combined. Add in the flour, baking powder, baking soda, cinnamon, ginger, vanilla and a pinch of sea salt. Stir together until you form a smooth batter. The batter is a thick one, but should still be quite smooth. If yours isn't, add a dash of water until you get the right consistency.
2. Heat a bit of the remaining butter in a large frying pan on medium heat. Scoop up ¼ cup mixture per pancake and spread it onto the frying pan. Place 2-3 peach slices on top of the pancake and push down. Let the pancake cook for 2 minutes, or until you see bubbles form. Flip and cook the other side for another minute until pancake has cooked through and peach is browned. Repeat with the remaining batter. This should yield 8 pancakes.
3. Separate the pancakes between a plate for breakfast and a container for breakfast tomorrow. Serve with a dollop of natural yoghurt and a drizzle of rice malt syrup.
Note
* For breakfast in the morning, either place the cooked pancakes into the microwave for 20 seconds to warm up. Or heat a little butter on a frying pan and add the pancakes and heat for 1 minute each side.
Can't find peaches where you are? Feel free to substitute for sliced pear or apple.
Dairy-free option: Replace yoghurt with coconut or almond yoghurt.
Caramel - Peach - Pancakes!? Yep.. and you can eat them on the 8-Week Program. We've added 1/2 teaspoon of rice malt syrup per serve, but feel free to omit as the peaches and yoghurt give enough sweetness anyway!
Ingredients
- 125 g full-fat natural or Greek yoghurt.
- 50 g butter, melted.
- 1 lemon, juiced.
- 1 egg.
- 1 cup brown rice flour.
- 1/2 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1/2 teaspoon cinnamon, ground.
- 1/4 teaspoon ginger, ground.
- 1/2 teaspoon vanilla powder.
- pinch of sea salt.
- 1 large yellow peach, pitted and cut into thin slices.
To serve:
- 1/2 teaspoon rice malt syrup.
- 30 g full-fat natural or Greek yoghurt.
Directions
- 1. Place yoghurt, three-quarters of the butter, lemon juice and egg into a medium-sized mixing bowl and whisk together with a fork until combined. Add in the flour, baking powder, baking soda, cinnamon, ginger, vanilla and a pinch of sea salt. Stir together until you form a smooth batter. The batter is a thick one, but should still be quite smooth. If yours isn't, add a dash of water until you get the right consistency.
2. Heat a bit of the remaining butter in a large frying pan on medium heat. Scoop up ¼ cup mixture per pancake and spread it onto the frying pan. Place 2-3 peach slices on top of the pancake and push down. Let the pancake cook for 2 minutes, or until you see bubbles form. Flip and cook the other side for another minute until pancake has cooked through and peach is browned. Repeat with the remaining batter. This should yield 8 pancakes.
3. Separate the pancakes between a plate for breakfast and a container for breakfast tomorrow. Serve with a dollop of natural yoghurt and a drizzle of rice malt syrup.
Note
* For breakfast in the morning, either place the cooked pancakes into the microwave for 20 seconds to warm up. Or heat a little butter on a frying pan and add the pancakes and heat for 1 minute each side.
Can't find peaches where you are? Feel free to substitute for sliced pear or apple.
Dairy-free option: Replace yoghurt with coconut or almond yoghurt.