Name: Lactose-Free Buckwheat Pancakes with Caramelized Peach Topping
Prep time: 15 s
Cook time: 35 s
Yield: 10-12 pancakes
Cuisine: Breakfast
Ingredients: For the caramelized peaches1 teaspoon (5 ml) of Natrel Lactose-Free Butter1 tablespoon (15 ml) of maple syrup or honey4 ripe peaches; pitted and cut into slices (you can also use canned peaches; rinsed and drained) For the dry ingredients1¼ cups (300 ml) of whole buckwheat flour; organic1 teaspoon (5 ml) of baking powder1 teaspoon (5 ml) of baking soda1 teaspoon (5 ml) of cinnamon½ teaspoon (2.5 ml) of salt For the wet ingredients1 cup (250 ml) of Natrel Lactose-Free 2% Milk 2 large eggs¼ cup (60 ml) of maple syrup or honey2 tablespoons (30 ml) of Natrel Lactose-Free Butter; melted1 tablespoon (15 ml) of apple cider vinegar1 teaspoon (5 ml) of vanilla

Light and fluffy with every bite, these lactose-free buckwheat pancakes are a real treat for a gourmet brunch. With Natrel Lactose-Free Milk and Butter, this recipe offers airy texture and rich flavour, all while being perfectly suitable for the lactose intolerant. Accompanied by caramelized peaches with maple syrup, these pancakes combine the sweet with the light, without compromising on taste.

What’s more, this version is also naturally gluten-free thanks to the buckwheat flour, so it’s fine for those who are gluten intolerant or on a gluten-free diet.

Serves

10-12 pancakes

Preparation

15 min

Cooking

35 min

Ingredients

For the caramelized peaches

1 teaspoon (5 ml) of Natrel Lactose-Free Butter

1 tablespoon (15 ml) of maple syrup or honey

4 ripe peaches, pitted and cut into slices (you can also use canned peaches, rinsed and drained)

For the dry ingredients

1¼ cups (300 ml) of whole buckwheat flour, organic

1 teaspoon (5 ml) of baking powder

1 teaspoon (5 ml) of baking soda

1 teaspoon (5 ml) of cinnamon

½ teaspoon (2.5 ml) of salt

For the wet ingredients

1 cup (250 ml) of Natrel Lactose-Free 2% Milk

2 large eggs

¼ cup (60 ml) of maple syrup or honey

2 tablespoons (30 ml) of Natrel Lactose-Free Butter, melted

1 tablespoon (15 ml) of apple cider vinegar

1 teaspoon (5 ml) of vanilla

Preparation

In a pan over high heat, melt the butter with the maple syrup.
Add the peach slices and sauté for 10 minutes or until the syrup thickens slightly. The peaches should be soft, but still retain a certain firmness. Remove them from the pan and set aside.
For the buckwheat pancakes
In a large bowl, mix together all of the dry ingredients, i.e., the whole buckwheat, the baking powder, the baking soda, the cinnamon and the salt.
In another bowl, mix together the wet ingredients, i.e., the Natrel Lactose-Free Milk, the eggs, the maple syrup, the melted butter, the cider vinegar and the vanilla.
Add the dry ingredients to the wet ingredients and mix gently with a fork. You want the batter to have the consistency of cake mix, without being too thick. Add Natrel Lactose-Free Milk as needed to thin the batter.
In a nonstick frying pan over medium heat, melt the Natrel Lactose-Free Butter. Drop 3 tablespoons (45 ml) of batter into the pan. Cook the pancakes for 1 to 2 minutes on each side, until they are golden and very puffy. Serve with the caramelized peaches.