Grilled peach, coconut yoghurt and granola pancakes recipe

Ingredients

• ...For the pancakes...
• 125g plain flour 
• 2 tbsp natural sweetener granules 
• 1 tbsp baking powder
• ½ tsp fine sea salt
• 1240ml unsweetened almond milk 
• 1 tbsp apple cider vinegar
• 2 tsp Linwoods Milled Flaxseed with Bio Cultures & Vitamin D
• 1 tsp vanilla extract
• ...For the toppings...
• 1 ripe peach, sliced
• 5 ml maple syrup (or healthy alternative)
• Coconut yoghurt
• Granola
• Mint leaves 

Instructions

1. In a medium bowl combine the flour, sugar, baking powder and salt. In a liquid measuring jug add the almond milk, apple cider vinegar and vanilla, and stir to mix well.
2. Pour the liquid mix into the dry mixture. Whisk until smooth and allow the batter to sit for approximately 5 minutes. 
3. Pour about ½ cup of batter into a nonstick pan over a medium heat. When the top of the pancake begins to bubble on the top, flip it and cook until golden. Repeat until the batter has been used up.
4. Brush both sides of the peach slices with maple syrup and cook in a non-stick griddle pan over a medium heat. Turn after a couple of minutes to cook the other side.
5. Assemble the pancakes on a plate. Spoon over some coconut yoghurt, then add the grilled peaches, granola and mint leaves.

Recipe by

Linwoods