My whole family is all FINALLY home now that my sister finished finals and got home last night! I wanted to make a fun breakfast for us all to celebrate and to kick off the holiday weekend, and my brother had made maple syrup in his plant physiology class (so cool, right?!), so pancakes were the perfect choice!
I found some frozen peaches in the freezer, so behold my new recipe for gluten free peach pancakes!! My sister is allergic to gluten, so when I bake for my family I always make things gluten free so that everyone can safely enjoy my creations. I used a gluten free all-purpose flour, but you could easily use regular flour if you and your pancake-sharing pals are not gluten free.
I led my family in a barre class this morning, so I wanted to save time by having the pancakes ready to go afterwards. To plan ahead, I actually prepared this the night before and left it in the fridge overnight and the batter thickened significantly. So if it seems runny at first, you can let it sit for a bit - not necessarily overnight though, it doesn’t take that long!
2 cups gluten free flour
2 tsp baking powder
1 ½ cup milk
4 tbsp melted and cooled coconut oil
2 tsp vanilla extract
Good dash of cinnamon
About 1 cup diced peaches
A few tbsp almond flour for thickening (could also use oats or other flour)
In a large mixing bowl, mix together all ingredients. If it is runny, add more flour to thicken (I chose almond flour because I thought it would some nice flavor).
Let the batter sit for a few minutes to thicken.
Heat some butter or coconut oil (I used butter for my sister because she likes her pancakes extra crispy) on a skillet over medium heat, then add a few spoonfuls of batter to the skillet to cook the pancakes!
Flip when the edges start to bubble (about 3 - 4 minutes) to cook both sides.
Add some peach slices and fresh maple syrup, and enjoy! We also put almond butter on some, which was very tasty with the peaches!