Happy Pancake Day England! In honor, I’m reposting my whole wheat peach pancakes recipes! These are fabulous with peaches, but equally as fabulous with your favorite fruit. Enjoy and Happy Pancake Day! To learn more about Pancake Day or Shrove Tuesday, <- click the link!
I feel like the best way to recover from a holiday weekend is to indulge in a fabulous breakfast! I’ve got this basket of peaches that I picked up this weekend just staring at me… I think my eyes were bigger than my stomach when I bought them at the farmers market. They are so delicious, so the pressure is on to make incredible things with them. When my husband asked if we could have pancakes this morning, I said, “ok, as long and we can put peaches in them!” Who knew they would turn out so fantastic! I switched up my “normal” pancake recipe by making them whole wheat and vegan, which you don’t have too, but they are a little healthier and still taste light, fluffy, and yummy. I hope these will help you recover from the long weekend!
Whole Wheat Peach Pancakes
Makes 8 large pancakes
What you’ll need:
1 1/2 cups whole wheat flour (you can use white if that’s all you have)
3 1/2 tsp. baking powder
1 tsp. salt (kosher salt if you have it)
1 tbsp. brown sugar
1 cup soy milk (or regular)
1 large ripe banana smashed (or 1 egg)
3 tbsp. Earth Balance butter, melted (or regular butter)
2 tsp. vanilla Extract
2 tsp. cinnamon (optional)
dash of nutmeg
1-2 peaches
What you’ll do:
Sift together the flour and baking soda and gently mix with the sugar, cinnamon, nutmeg, and salt in a big bowl. Make a well in the center of the flour mix. Add in the soy milk, banana, melted butter, and vanilla. Mix. The batter should be slightly lumpy. If it’s still too thick, add a little water. In a heated pan, sprayed with cooking spray and drop large dollops of batter in the pan. Arrange your sliced peaches on the pancake. Cook on 2-3 minutes on each side or until golden brown. Enjoy with fresh maple syrup.
