Buckwheat Pancakes with Peaches

Preparation

Preheat the oven to 450ºF.

Pit the peaches and cut them in half. Cut each half into quarters (so you end up with 32 slices).

Place the peaches, cut side down, in a large greased baking dish, so the slices are nice and fluffy and close together in a single layer. Sprinkle with coconut sugar and bake for about 25 minutes, until the peaches are tender.

Once tender, take out the peaches and drizzle them with honey. Set the oven to high broil and broil until the peaches just start to caramelize. Watch them carefully as they burn quickly! Take out and let cool.

Set the oven temperature to 400ºF (or use a toaster) and toast the almond slices until lightly browned, about 5-7 minutes. Crush them a little and reserve.

In a large bowl, beat the yogurt, almond milk, coconut sugar and egg yolks. Put aside.

In a medium bowl, combine buckwheat flour, baking powder, salt, cinnamon and toasted almonds.

In another medium bowl, beat egg whites over high heat with an electric hand mixer, until stiff peaks form, about 3 to 4 minutes. Be sure to clean the beaters thoroughly before doing this, otherwise the egg whites won’t puff!

Slowly add the flour mixture into the yogurt mixture and mix until combined. Gently fold in the beaten egg whites and mix until the batter is just moistened.

Heat a griddle over medium heat. Use 1/4 cup spoons to cook pancakes until bottom is golden brown and top begins to bubble, about 3 to 4 minutes. Go back once and repeat. Be sure to stir the batter in the bowl as it cooks, as the egg whites will start to deflate and thin.

Serve immediately, garnished with honey roasted peaches. Devour!