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.
Personally, I frequently opt for my fluffy 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 (and coconut 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 grain-free 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.
Wishing you a peachy summer! Blessings, Kelly