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Dairy-free oat pancakes with peach compote
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in French-inspired peach compote and coconut yogurt-topped dairy-free oat pancakes for a decadent dessert.
Ingredients:
  • 135g rolled oats
  • 1 Free Range Egg
  • 250ml almond milk
  • 40g butter, melted
  • 6.00 gm baking powder
  • 1 tsp vanilla bean paste
  • 20g butter, melted, extra
  • Vanilla coconut yoghurt, to serve
  • 3 peaches, stoned, cut into wedges
  • 55g coconut sugar
Instructions:
  • In a small saucepan, gently cook the peaches and sugar on low heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
  • Add oats to a blender or food processor and blend until finely ground. Then, add egg, almond milk, butter, baking powder, and vanilla, and blend until just combined.
  • Preheat a non-stick frying pan over medium-low heat and lightly brush with melted butter. Pour 1/4 cup (60ml) of batter into the pan and cook for 2 minutes until bubbles form. Gently flip and cook for another 2 minutes until golden. Transfer to a plate, cover with foil to keep warm, and continue making pancakes with the remaining batter.
  • Top the pancakes with the peach compote and coconut yoghurt before serving.

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