So sweet and delicious; these pancakes are best when peaches are in season!
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Ingredients
3/4 cup all-purpose wheat flour
3/4 cup plain yellow cornmeal
1 tablespoon sugar or sweetener of choice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk or milk alternative
2 large eggs
2 tablespoons unsalted butter, melted coconut oil or oil of choice
3 medium peaches, peeled and cut into 10 thing wedges
Garnishes
sweetened whip cream
syrup
fresh mint
granola
Servings12
Prep Time
10 Minutes
Cook Time
6 Minutes
Total Time
16 Minutes
How to Make It
Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined.
Melt a small amount coconut oil in a large skillet over medium heat. Place 3 peach wedges for each pancake on pan; starting at outside edge of peach slices, carefully pour ¼ cup batter over each group of slices to form a circle.
Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden.
Transfer to a baking sheet; keep warm in a 300°F oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.
