Vanilla Protein Pancakes with Caramelised Peach & Pecan
- Serves:
- 1
- Course:
- Breakfast
- Prep:
- 5 mins
- Cook:
- 12 mins
- Total time:
- 17 mins
Sticky caramelised peaches, toasted pecans and a good dollop of Greek yoghurt, layered between fluffy Genius Gluten Free Vanilla Protein Pancakes. A post-workout treat that’s doing some serious protein work behind the scenes.
Credited to: Genius
Ingredients
- 4 x Genius Gluten Free Vanilla Protein Pancakes
- 150g Greek yoghurt
- 1 peach, sliced into wedges
- A handful of pecans, roughly chopped
- 1 tbsp honey, plus extra for drizzling
- 1/2 tsp cinnamon, plus extra for dusting
Method
Slice the peach and toss it in a bowl with the honey and cinnamon, making sure the slices are well coated.
Tip into the air-fryer basket and cook at 180°C for 10-12 minutes, until soft, sticky and caramelised. Scatter in the chopped pecans for the final 4 minutes to toast.
While that’s cooking, lightly toast the 4 pancakes in a toaster.
Stack the pancakes, spreading a layer of Greek yoghurt between each one as you go.
Finish with a generous spoonful of yoghurt on top, then pile on the caramelised peaches and toasted pecans.
Drizzle with honey, dust with cinnamon, and serve immediately.
Cook's tip
No air-fryer? Cook the peaches in a frying pan over medium heat with the honey and cinnamon for 4-5 minutes, turning once, until soft and caramelised. Toast the pecans separately in a dry pan for 1-2 minutes, then combine before serving.
If you don’t have pecans, you can swap them for walnuts or almonds.
Air-fryer temperatures vary, so check the peaches at the 10 minute mark and adjust cooking time if needed.