This summer has been extraordinary for me. I have had the good fortune of completing a lovely and invaluable internship at what I personally think is a great little publisher – amongst other things, it has taught me that print publishing is not dead but alive and kicking. The weather has been glorious; my sister’s baby, my very first nephew was born on the 24th of June, making him another 24 baby in the family (all but one of my siblings, myself included, were born on the 24th of a month); I’ve graduated with all my best friends from university and was accepted at my university of choice for my masters degree. 

But it has not been a restful summer. Not by a long shot. 

I am frankly exhausted and ready for a good rest. On Tuesday I leave for Naples, Italy, where I plan on eating loads of pizza and pasta, lying by the seaside reading novels I’ve been meaning to read for years, leisurely strolling through museums and historic ruins, and sleeping in every single day. 

Because when I come back from Italy it’ll be the hustle and bustle again: I’ll have only a few days to pack up everything I own, have a quick birthday celebration/going away party with my friends, and then be off… I’ll you tell you where when I get there. I can’t wait, but I’m not looking forward to how draining it all will be. 

So these pancakes. My pancakes for one; for when you need to sleep in by yourself, and take half the morning to stretch and rise and read a book before strolling through to the kitchen. This recipe comes together very easily; the only part that will require your patience is when you have to wait to flip the pancake. It’s crucial that you let it cook properly. But in the end you will be rewarded with two glorious, fat pancakes, golden brown on one side and jewelled with a star shape of peach slices, gorgeously caramelised, on the other. One bite into their tender, juicy flesh, and all is well in the world once more. 

Just a little something from me to you, to help you through the selfish days when you just need to be by yourself for once, to recharge your wee batteries. 

Serves one, makes two pancakes

85g (1/2 cup) self-raising gluten and wheat-free flour
2 tbsp brown sugar
125ml (1/2 cup) homemade cashew milk
1/2 mashed banana
1 tbsp maca powder
2 tsp raw coconut oil, melted at room temperature, plus extra to grease the pan
1/2 peach, sliced in half moons
a little bit of homemade cashew butter, to serve
a drizzle of maple syrup, to serve

Whisk the mashed banana, sugar, cashew milk and coconut oil in a bowl until thoroughly combined. 
Add the remaining dry ingredients, lightly whisk again without over-mixing. 
Place a small frying pan over medium heat and drizzle in a teaspoon or two of coconut oil into it. Let it get hot. 
Meanwhile slice your half of a peach into thin half moons. 
Scoop up a good dollop of batter and drop it into the pan, spreading it into a flat circle with the back of your spoon. Firmly press the peach half moons into a star or flower shape on the upside of your pancake. Let it cook for 5-6 minutes, checking for bubbles to appear on the top side, then carefully flip your pancake. This is a delicate endeavour, so proceed with care. Let the pancake cook for another 3-4 minutes on the other side, pressing ever so lightly with your spatula.
Repeat once more with the remainder of the batter and peach slices. 
Serve with some homemade cashew butter and a drizzle of maple syrup. Bask in the glory of this indulgent and much-deserved breakfast. 

Notes:
• You could use any shop-bought dairy-free milk, of course. And of course you can use shop-bought cashew butter, or almond butter, or any that you fancy. It’s your day, after all, and you get to be as lazy as you like. 
• You don’t have to use gluten and wheat-free flour if you don’t want to. Regular flour will work just fine; just make sure it is self-raising, or else add 1/2 tsp baking powder. 
• You could leave out the maca but… don’t. It’s really really lovely with peaches. As is coconut oil. And it’s good for you. So just eat it. 
 
My lovelies, I won’t be posting anything for a good week while I stuff myself with pizza. Which may or may not contain cheese. Cheese is hard to avoid in Italy. But that’s ok. Because in this non-vegan world, you’ve got to be a little flexible. And because I’m going on holiday and I just don’t want to overthink it. So have a good week, and I’ll be back with more recipes in a short while.

xoxo