Peach Melba Pancake Stacks Recipe

Name: Peach Melba Pancake Stacks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 190 g Spelt Flour ((white or baker’s blend)); 2 tsp Baking Powder; ½ tsp Salt; 2 Eggs ((medium)); 100 ml Milk ((whole)); 2 tsp Honey; 2 tbsp Butter ((melted and cooled)); 2 Peaches ((peeled, stoned and chopped into small pieces)); 75 g Raspberries ((halved)); 4 tbsp Greek Yoghurt; 1 Peach ((stoned and sliced)); 75 g Raspberries; 4 tsp Honey

Peach Melba is one of those wonderfully nostalgic puddings that reminds me of long childhood summer holidays. Peaches and raspberries make the best mid-summer combination, and these pretty pancakes are one of my favourite breakfasts that taste as good as they look. The soft peaches become wonderfully sweet as they cook, while the raspberries add little bursts of sharpness that work beautifully with the warm pancakes.

These pancakes are a great way to set up your day with a protein boost. Raspberries are especially famous for a bright red antioxidant called anthocyanin, whilst peaches are rich in beta-carotene which is a form of vitamin A.

Find the dairy-free, egg-free and gluten-free switches in the cook’s tips below.

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Peach Melba Pancake Stacks

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfasts, Puddings, Snacks & Treats

Servings pancakes

Calories 125 kcal

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Low-sugar, Nut-free, Vegetarian

Ingredients

Pancakes

190 g Spelt Flour (white or baker’s blend)
2 tsp Baking Powder
½ tsp Salt
2 Eggs (medium)
100 ml Milk (whole)
2 tsp Honey
2 tbsp Butter (melted and cooled)
2 Peaches (peeled, stoned and chopped into small pieces)
75 g Raspberries (halved)

Toppings

4 tbsp Greek Yoghurt
1 Peach (stoned and sliced)
75 g Raspberries
4 tsp Honey

Instructions

Make the pancake batter first.
Place the spelt flour, baking powder and salt into a large mixing bowl and whisk together.
Add the eggs, milk, honey and melted butter. Whisk until you have a smooth batter with no lumps, then leave it to rest for a few minutes.
Now cook the pancakes.
Place a frying pan over a medium heat and add a small knob of butter.
Once the butter has melted and is gently foaming, spoon the batter into the pan to make three small pancakes.
Scatter a few pieces of peach and a few raspberry halves over each pancake.
Cook for 2 to 3 minutes until bubbles begin to appear on the surface, then carefully flip and cook for a further 2 minutes until golden.
Keep the pancakes warm while you cook the remaining batches.
Stack the pancakes onto plates and top with the Greek yoghurt, sliced peach, fresh raspberries and a drizzle of honey.
Serve straight away.

Notes

Gluten-free: Use a gluten-free plain flour blend and check your baking powder is gluten-free.

Dairy-free: Replace the milk, butter and Greek yoghurt with your favourite dairy-free alternatives.

Egg-free: Replace the eggs with 2 flax eggs (mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and leave to stand for 10 minutes before using).

Nutrition

Calories: 125kcalCarbohydrates: 23gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.01gCholesterol: 34mgSodium: 115mgPotassium: 87mgFibre: 4gSugar: 8gVitamin A: 187IUVitamin C: 5mgCalcium: 70mgIron: 1mgManganese: 0.1mgMagnesium: 8mgZinc: 0.3mg

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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