Recipe adapted from Seriously Good Gluten-Free Baking by Phil Vickery and inspired by The Best Remedy
Makes 8-10 pancakes
1-2 ripe but firm peaches thinly sliced
70g brown rice flour
50g buckwheat flour
½ teaspoon gluten free baking powder
1 large egg at room temperature
1 ½ tablespoons coconut oil
50g unsalted butter, melted
Olive oil for the pan.
In bowl mix together the flours, baking powder and salt. In a large measuring jug mix together the egg, coconut oil, melted butter and buttermilk thoroughly. Add the dry ingredients to the wet ingredients a bit at a time until well combined. The batter will be quite thick.
Grease your skillet or non stick frying pan with olive oil and place over a medium heat. Spoon a table spoonful of batter per pancake in to the pan to create a small round pancake. I could only fit three in my pan at a time. Next add a couple of slices of peach to each pancake and press gently in to the batter. Cook for 2-3 minutes then flip and cook the other side. Once your pancakes are golden on each side remove to a plate and cover with foil to keep warm (I kept mine in a very low temperature oven). Continue making more batches until all the batter is used up. Serve stacked with maple syrup drizzled on top.