Before processing the 25 pounds of peaches a couple weekends ago, we set a few aside to make some peach pancakes. This recipe follows the same structure and instructions as the Banana Granola Pancakes, but I substituted light coconut milk for soymilk as I felt it would complement the peaches better – almost a peaches and cream taste. Another technique you can try with these pancakes is to lay some sliced peaches on the griddle and pour the batter over them for really picturesque pancakes, but I usually don’t have the patience for that. If it tastes awesome, it doesn’t have to look perfect.
- 1 ½ cups flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups light coconut milk
- ¼ cup applesauce
- 3 tbsp Earth Balance, melted
- Diced peaches
Sift together the dry ingredients in a large bowl (flour, baking powder, salt, and sugar).
Then make a well in the middle of the bowl and add in the wet ingredients (coconut milk, applesauce, and Earth Balance). Combine again. Fold in the diced peaches.
Pour ¼ cup worth of batter at a time into a greased griddle or frying pan on medium. Heat until you see large bubbles forming on the top, then flip. Heat until brown and serve with powdered sugar and maple syrup.