Peach Pancakes with Peach and Cranberry Sauce

Blend batter ingredients, cook thin pancakes in butter, and serve with a reduced peach and cranberry syrup sauce.

Vegetarian Quick Fruit Breakfast Pancakes

Estimated Nutrition

Calories

1032.4

kcal / serving

1032.4 kcal total

Carbs

141.1g

per serving

141.1 g total

Fat

36.8g

per serving

36.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Peach Syrup

from the can

Dairy

200

Milk

whole

piece

Eggs

free-range

tbsp

Butter

melted

Butter

small knob for frying

Fruits

0.5

piece

Peach

canned, chopped

Dried Cranberries

large handful

GrainsCereals

110

Plain Flour

NutsSeeds

pinch

Salt

Method

Blend all pancake ingredients except the butter knob in a food processor until smooth.

Melt the butter in a pan and cook a quarter of the batter for 30 seconds per side.

Transfer the pancake to a plate and fold it into quarters.

Heat the sauce ingredients in a small pan until the liquid reduces and thickens.

Pour the fruit sauce over the pancakes to serve.