Peaches + Cream Zucchini Pancakes with Praline Drizzle
This recipe is compliments of Katy Allan (Savoring the Flavoring). If you’re looking for a laugh (plus more mouthwatering recipes like this one), follow Katy on Instagram (@savoringtheflavoring).
Makes about 6 small 3” pancakes
Batter
1 egg
1/4 cup vanilla cashew milk (or milk of your choice)
2 tsp vanilla extract
2 tsp melted coconut oil (or ghee, or butter), plus more for skillet
1 tsp coconut sugar
1/4 cup gluten-free all-purpose flour (or all-purpose flour of your choice)
1 tsp chia seeds
1 tsp ground flax
1/2 tsp baking powder
pinch of fine sea salt
1/2 cup grated zucchini
Pecan Praline Drizzle
1 tbsp Purely Pecans pecan butter
1 tbsp maple syrup
2 tsp melted buttery coconut oil (or melted ghee)
1/2 tsp vanilla bean paste
1/4 tsp ground cinnamon
pinch of fine sea salt
vanilla yogurt for layering
1 sliced peach for layering
1. Preheat a cast iron skillet over medium heat.
2. Mix together all batter ingredients in a small mixing bowl.
3. Add a tbsp of coconut oil to the hot skillet + spoon in about 2 tbsp of batter per pancake. Let them cook for a couple minutes per side, until golden on both sides.
4. Mix up the pecan praline drizzle ingredients in a small bowl until smooth.
5. Layer the pancakes with the peach slices + yogurt + top with the pecan praline drizzle.
Recipe by Katy Allen of @savoringtheflavoring