... I'm anticipating a food coma within 3 hours after this one.
Sources: Food 52 | Self-Proclaimed Foodie | Serves: 4 | Time: 25 min
Changes: used gluten-free flour; used coconut milk instead of cow milk; replaced eggs with peanut butter; added bourbon; and replaced corn starch with tapioca flour in the syrup/
Ingredients
Pancakes
2 cups gluten-free flour
2 cups coconut milk (the drinkable kind)
4 tbsp melted peanut butter
1/4 cup sugar
1 tbsp baking powder
4-5 #peaches, pureed, plus some extra thinly sliced
2 tbsp bourbon, pureed with the peaches
Syrup
1 14 ounce can coconut milk
½ cup granulated sugar
1 tsp tapioca flour
½ teaspoon vanilla extract
Instructions
Start with the syrup. In a small saucepan over medium high heat, whisk together the coconut milk, sugar, tapioca flour, and vanilla. Bring to a boil, then reduce heat to as low as it will go and simmer for about 15 minutes, stirring occasionally to ensure everything stays smooth. Syrup will thicken more as it cools.
While the syrup simmers, in a medium bowl, combine the flour, coconut milk, peanut butter, sugar, baking powder, and pureed peaches. Whisk until all ingredients are thoroughly mixed.
Heat a griddle pan or large skillet under high heat. Melt 1 tablespoon of butter. Using a ladle, pour in batter. With my large skillet, I had enough room to do about 3 pancakes per batch. Cook for about 2-3 minutes per side, or until golden brown.
Plate pancakes. Top with peach slices and coconut milk syrup. Enjoy!