Buckwheat Pancakes with Peaches

Preheat oven to 450ºF.

Pit peaches and cut into halves. Cut each half into quarters (so you end up with 32 slices).

Place peaches, cut side down, in a large greased baking dish, so that the slices are nice and cozy and close together in a single layer. Sprinkle with coconut sugar and pop into the oven for about 25 minutes, until peaches are tender.

Once tender, take peaches out and drizzle with honey. Turn oven to high broil, and broil until peaches just begin to caramelize. Watch them closely as they burn fast! Take out, and let cool.

Set oven temperature to 400ºF (or use an oven toaster) and toast almond slices until lightly golden, about 5–7 minutes. Crush them up a little bit and set aside.

In a large-sized bowl, beat yogurt, almond milk, coconut sugar and egg yolks. Set aside.

In a medium bowl, mix buckwheat flour, baking powder, salt, cinnamon and toasted almonds.

In a separate medium-sized bowl, beat egg whites on high with an electric hand mixer, until stiff peaks form, about 3–4 minutes. Make sure to clean the beaters really well before doing this, or the egg whites won’t fluff up!

Slowly add the flour mixture into the yogurt mixture and mix until combined. Gentle fold in the beaten egg whites, and mix until batter is just moistened.

Heat a griddle to medium heat. Use 1/4 cup scoops to cook the pancakes until the underside is golden and the top begins to bubble, about 3–4 minutes. Flip once and repeat. Make sure you stir the batter in the bowl as you cook, as the egg whites will start to deflate and water it down.

Serve immediately, topped with honey roasted peaches. Devour!