Peach Pancakes (GF option)

Summertime brings an abundance of fresh organic peaches, which always results in lots of smiles in our house as we try to find new ways to enjoy them at virtually every meal.

Of course, a super easy way to savor summer peaches, is to simply add them to your favorite pancakes! Peach pancakes make the perfect weekend family breakfast, or even a quick, yet healthy weeknight dinner.

STEP ONE: Choose Your Pancake Batter …
All three of my nutritious pancake batters work great with fresh, ripe peaches:
• Almond Flour Pancakes(GF)
• Coconut Flour Pancakes(GF)
• Soaked Whole Grain Power Pancakes

I frequently opt for almond flour pancakes, because their mild flavor and light, fluffy texture is more reminiscent of traditional white flour pancakes. Yet, unlike refined white flour, almond flour (as well as coconut flour and properly prepared whole grain flour) provides a good dose of protein, fiber and nutrients in every bite!

STEP TWO: Fire-Up The Griddle!
Once you’ve prepared your pancake batter, preheat your griddle. While waiting for the griddle to get hot, peel and slice three fresh ripe peaches. A quick and easy way to peel peaches … bring a stockpot of water to a rolling boil. Add whole peaches and allow to steep for one minute. Using tongs, remove peaches from boiling water and place in a cold water bath. Once cooled to touch, peel off skins and slice.

Once your griddle is hot (a couple of drops of water added  to the griddle should “dance” across the surface), lightly grease surface with butter or coconut oil. Ladle pancake batter onto hot griddle and top with one or two peach slices. (Placing fruit on top, rather than mixing it into the batter, helps to ensure that the pancakes cook through evenly.)


When making almond flour or coconut flour pancakes, it’s best to keep them small since they’re so delicate. Keeping the pancakes small (about 3″ in diameter) makes it easier to flip them and also helps them cook-up nice and fluffy! Another trick is to use a slightly damp nylon spatula, which helps to keep the pancake from sticking to the spatula.


Serve these scrumptious peach pancakes hot off the griddle with cultured butter and pure maple syrup, or a dollop of homemade yogurt drizzled with raw honey. Yum!

Wishing you a peachy summer! Blessings, Kelly

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Comments

  1. Whitney says

    Kelly,
    Your almond flour pancake recipe is amazing!! YUM! Thank you so much!
    I must admit that I was close to NOT trying these because other almond or coconut flour pancake recipes have been a flop for me in the past (the kids won’t eat them and I end up eating them all so the ingredients aren’t “wasted”…sigh).
    Anyway, the peaches looked amazing and I forged ahead with thawed frozen ones (sliced through the thickness so they’d be thinner). Since it looked like a smile, I also used frozen blueberries for the eyes and nose and made cute little happy pancakes. I made a few without any fruit to see if the thawed fruit was making them ‘soggy’ at all, but I was too full by the time they were ready!! :) I guess we’ll find out after we thaw them out another day…
    Butter and maple syrup on top really took these ‘up a notch’ and I loved them.
    Thanks again!
    Whitney

    • Kelly says

      Woo hoo! Thanks, Whitney, for taking time to leave a note. I am so happy your and your little ones enjoyed these. What a GREAT IDEA to make a cute little smiley face out of these. I will definitely have to do that next time I make them and take a photo for the blog. Appreciate your kind words and great idea! Lots of blessings, Kelly :)

  2. says

    This recipe was out.of.this.world!!! It is going on my favorite things list. Of course, I had to make a few adjustments based on time, stock, & allergies. Here is the run down:

    1. I made the Power Pancakes, but used whole wheat flour b/c I didn’t have the other flours. I wasn’t able to soak the grains b/c I didn’t plan ahead :( I will definitely take the extra soaking step the next time.

    2. I used almond milk to replace the kefir. (I didn’t make it into buttermilk though…forgot. — I’ll have to do this the next time too!)

    3. I used EnerG Egg Replacer for the eggs.

    4. I used ground chia seeds for the flax seed b/c that’s what I had on hand.

    5. I used non-dairy margarine (Spectrum dairy & soy free).

    We loved the addition of peaches and the maple syrup in the recipe to replace the sugar.

    Thanks for another amazing recipe, Kelly!
    Michelle

    • Kelly says

      Awesome, Michelle! So glad your family enjoyed this and was able to successful adapt it for your allergy-needs. Thanks for popping over to share! Lots of blessings, Kelly :)

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