Description
These pancakes are stuffed with thinly sliced peaches in the middle and topped with more sauteed peaches. Drizzle with maple syrup and serve for breakfast or brunch.
Ingredients
- 3 large eggs
- 2 tbsp maple syrup or honey
- 2 tbsp avocado oil or melted butter
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup milk (I use cashew or almond milk)
- 1 cup flour (I use Bob’s Red Mill gluten-free 1:1 flour mix but all purpose flour works great)
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- 4 peaches plus more for serving
- Butter or cooking oil as needed (I like using avocado oil in a spray)
For serving: maple syrup, nut butter, berries, hemp seeds, or any other toppings you enjoy
Instructions
- Preheat your oven to 180F (80C) for keeping the finished pancakes warm (optional).
- Into a large mixing bowl add the eggs, maple syrup, avocado oil, vanilla extract, and sea salt.
- Whisk everything together until well combined.
- Add the milk and whisk again.
- Add the flour, baking powder, ground cinnamon, and ground ginger (if using) to the wet mixture. You can also mix the dry ingredients in a separate bowl first to incorporate the baking powder better but it’s not necessary.
- Whisk everything together again until it’s well combined. Don’t overmix the batter, it’s ok if there are a few lumps.
- Let the batter rest for a few minutes and slice your peaches while you wait. You can cut and open your peach as you would an avocado and then thinly slice the peaches. If the peach pit doesn’t want to let go, you can cut it as you would a mango, around the pit and then slice it.
- Preheat a large pan over medium heat. Add 1 tbsp of butter or oil.
- Add about 1-2 tbsp of the batter to the pan to make a pancake. Don’t overcrowd your pan, I usually make 3-4 pancakes at a time.
- Add 2-3 peach slices to each pancake (depending on the size of your peaches). And drizzle another tbsp or so of the batter on top of the peaches to cover them. They don’t have to be covered fully, just drizzled with the batter.
- Cook for 3-4 minutes, flip, and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining of the batter and peach slices.
- To keep the pancakes warm, transfer them to an oven safe plate or baking sheet and keep them in a single layer in the preheated oven while you finish cooking the rest of the batter.
- Serve pancakes drizzled with maple syrup, nut butter, and topped with more peaches, berries, or nuts, and seeds.
Notes
If you have any remaining peach slices, you can sear them on the pan you cooked your pancakes in with any remaining butter that’s left in the pan. Just toss in the peaches and let them cook for a minute or two before flipping or tossing them around. They might fall apart a little but will pick up any brown butter flavor that’s left behind and make a great topping for these pancakes.
The recipe makes 14-16 small pancakes.
Store any leftover pancakes in an airtight container in the fridge for 2-3 days. Reheat them in the oven at 180F (80C) laid out on a baking sheet in a single layer for 10-20 minutes. You can also warm them up in the oven with some butter to make sure they don't stick.
Nutrition
- Serving Size: 5 pancakes
- Calories: 445
- Sugar: 23 g
- Sodium: 300.6 mg
- Fat: 15 g
- Saturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 68.1 g
- Fiber: 4.1 g
- Protein: 10.8 g
