Almond Pancakes with Spiced Peach Syrup

Delicate, wholesome, and packed with autumn flavours, these Almond Pancakes with Spiced Peach Syrup will be your new favourite Sunday brunch recipe.

Happy September, friends! It’s now officially acceptable for us to play with spices, fall flavours, and have the oven going 24/7! I’m definitely taking advantage of the autumn flavours with this final summer-to-fall transitional recipe: Almond Pancakes with Spiced Peach Syrup.

I hope you’re a brunch fan because if you’re not, I don’t know how our friendship is going to survive. I am addicted to brunch. The extra sleep. The slow, Sunday mornings. The challenging choice of savoury or sweet. The fancy coffees, the friends, the chat. And, of course, the food. Brunch is the best meal of all time. Full stop. Blame my Victorian upbringing (we Victorians seriously know how to brunch), but I just can’t trust a person who doesn’t like brunch.

But you’re all brunch lovers, right? If you are, you’ll go crazy for these Almond Pancakes with Spiced Peach Syrup.

Originally, these pancakes were meant to be 100% gluten-free, but I just couldn’t nail the texture. Using ground almonds exclusively resulted in pancakes that fell to pieces when I flipped them – I tried to combat that using another egg, but they started tasting more like an almond-flavoured omelette. Not the most appetising combination! I then added a touch of buckwheat flour to remedy them, but that made them gummy and rather blah. So I gave up and used whole wheat flour and a dash of arrowroot, resulting in perfectly flippable, delicious almond pancakes. A big apology to all my gluten-sensitive friends – I promise brunch is in your future!

As much as I love the softness and delicate flavour of these almond pancakes, I honestly cannot get over this spiced peach syrup. It gives me all the autumn nostalgia vibes. Sweet, succulent peaches steeped in a gingerbready maple syrup is one of my new favourite things. It really is the epitome of a fall recipe still clinging to warm summer days. And the combo of the almond pancakes with the spiced peach syrup is just… there are no words. You have to try it out for yourself!

I hope you enjoy a last little hit of summer with this brunch recipe. Just so you know, I’ve ordered four tins of pumpkin puree off Amazon and they just arrived yesterday. Get ready for ALL the pumpkin things coming your way starting next week! My excitement will not be contained.

5 from 1 vote

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Almond Pancakes with Spiced Peach Syrup

Delicate, wholesome, and packed with autumn flavours, these Almond Pancakes with Spiced Peach Syrup will be your new favourite Sunday brunch recipe. 

Category Breakfast

Keyword Almond Pancakes

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Serves 2

Author Amanda | Naturally Sweet Kitchen

Ingredients

Almond Pancakes

• 180 ml non-dairy milk
• ½ tbsp lemon juice
• 85 g ground almonds (almond flour)
• 30 g whole wheat flour
• 1 tsp arrowroot flour
• 1 tsp baking soda
• ½ tsp baking powder
• ⅛ tsp fine sea salt
• 1 large egg
• 1 tbsp extra virgin olive oil
• 1 tbsp unpasteurised honey
• ½ tsp almond extract

Spiced Peach Syrup

• 1 large ripe peach
• 60 ml maple syrup
• 1 tsp molasses
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground allspice
• 1 tbsp water
• Chopped almonds for topping optional

Method

Almond Pancakes

1. In a small measuring cup, stir together the non-dairy milk and lemon juice and set aside for 5 minutes to curdle.
2. Sift the almonds, flour, arrowroot, baking soda, baking powder, and salt together into a bowl and lightly whisk. Set aside.
3. Once the milk has soured, whisk in the egg, olive oil, honey, and almond extract until well combined.
4. Make a well in the dry ingredients and pour in the wet mixture. Stir them together just until all the flour pockets have disappeared - do not overmix. If there are a few lumps left, that’s perfect. Set the batter aside for 10 minutes.

5. Heat a large skillet over a medium heat and swipe on a small pat of butter (or 2 teaspoons of olive oil). Once the butter begins to bubble, ladle 60 ml (¼ cup) scoops of batter onto the skillet, taking care not to let them touch. The pancakes should sizzle slightly around the edges.

6. Let the pancakes cook for 3 to 5 minutes on the first side. Once they’ve puffed up slightly, begin bubbling at the centre, and look dry around the edges, gently flip them. Cook for 1 to 2 minutes on the other side. Repeat until all the batter is gone.

Spiced Peach Syrup

1. Cut the peach in half, remove the pit, and slice each half into 6 slices. Toss the peaches into a small saucepan and add the maple syrup, molasses, spices, and water.
2. Cook the peaches in the syrup over a medium-low heat until the fruit softens and the syrup slightly thickens, about 8 minutes.

Assembly

1. Divide the stack of pancakes between two plates and ladle over the cooked peaches and syrup. Top with chopped almonds if desired and serve immediately.

Notes

• These pancakes are best consumed as soon as they are made.
• You can keep the pancakes warm while you make the syrup by preheating the oven to 100ºC (210ºF); place the cooked pancakes on a baking tray in the warm oven and then turn it off while you finish the syrup.