Caramelized Peach and Oat Pancakes
Ingredients
- ⅔ cup plain yogurt
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 tablespoon honey or maple syrup
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup oat flour*
- ½ teaspoon baking soda
- Slightly heaping ¼ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)
Method
- In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
- Form a well in the centre of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
- Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
- You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden about 3 to 4 minutes.
- Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
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Recipe Info
Tip: If you want gluten-free pancakes, make sure your oat flour is certified gluten-free.