Peach Pancakes with Whole Wheat Flour and Fresh Fruit Recipe
These wholesome Peach Pancakes combine whole-wheat flour with fresh or unsweetened canned peaches for a nutritious and flavorful breakfast. Lightly sweetened with coconut sugar and scented with cinnamon, these fluffy pancakes are perfect for a cozy morning treat, served warm with maple syrup and optional Greek yogurt for added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 3/4 cups whole-wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar (or organic brown sugar)
Wet Ingredients
- 2 large organic eggs
- 3 tablespoons unsalted butter (melted)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups almond milk
Fruit
- 1 cup diced fresh peaches or unsweetened canned peaches (drained)
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar until well combined.
- Prepare wet ingredients: In a separate bowl, beat the eggs lightly. Then, whisk in the melted butter and vanilla extract. Gradually add the almond milk, stirring until the mixture is smooth.
- Combine wet and dry: Gently fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, just until combined. Be careful not to overmix to keep pancakes tender.
- Add peaches: Delicately fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- Preheat griddle: Preheat a large non-stick griddle or skillet over medium heat. Lightly grease with a bit of oil or non-stick cooking spray.
- Cook pancakes first side: Pour about 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and edges look set, about 2-3 minutes.
- Flip and cook second side: Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
- Serve: Serve the pancakes warm with a drizzle of pure maple syrup. For extra protein, add a dollop of Greek yogurt as a topping.
Notes
- Use fresh peaches when in season for the best flavor; canned peaches should be unsweetened and well-drained to avoid soggy batter.
- Do not overmix the batter to keep pancakes fluffy rather than dense.
- Adjust heat on the griddle if pancakes brown too quickly before cooking through.
- Substitute almond milk with any other plant-based or dairy milk if preferred.
- For a sweeter touch, swirl a bit of maple syrup into the batter before cooking.
