There’s got to be something so magical about peaches and litchis together! They don’t just compliment summer but they make a such good pair!
These vegan + gluten free flapjacks will hit the breakfast spot {or lunch and dinner} and make your belly smile from ear to ear all damn day.
Ingredients
- 1 large ripe banana
- 2/3 cup almond milk or nut milk of choice
- 1 teaspoon vanilla paste
- 1/3 cup gluten-free all purpose flour
- 1/3 cup almond flour
- 1 tablespoon ground flaxseed / psyllium husk
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon coconut oil {for cooking}
- 1 ripe peach sliced
- 4 peeled and pitted litchis
- 1/4 cup chopped walnuts
- 1 tbsp nut butter
Method
- Preheat your pan to a medium heat
- In a bowl, mash the banana with a fork. It’s ok if it’s chunky. Add the the milk, vanilla paste, gluten-free flour, almond flour, ground flaxseed, baking powder, cinnamon and salt, and mix well until combined.
- Add 2 tablespoons of the mixture into the preheated pan. When bubbles appear turn over and cook until golden brown.
- Preheat a separate pan and dust the sliced peaches and litchis with cinnamon. Grill until soft and slightly charred.
- Plate up and top with coconut yoghurt, cooked peaches and litchis and chopped walnuts with nut butter drizzle.
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