Description
Delightful pancakes topped with caramelized peaches, transforming a breakfast classic into a sweet treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons tapioca starch (or cornstarch)
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons non-dairy yogurt
- 2 teaspoons lemon juice
- 1/2 to 1 teaspoon vanilla extract
- 1 tablespoon melted vegan butter (or oil)
- 1 cup plus 2 tablespoons non-dairy milk
- 1 peach (peeled and thinly sliced)
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- In a medium bowl, whisk together flour, tapioca starch, baking powder, baking soda, sugar, cinnamon, and salt.
- In another bowl, mix non-dairy yogurt, lemon juice, vanilla extract, melted vegan butter, and non-dairy milk until combined.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- In a skillet, combine sliced peaches, brown sugar, and 1/4 teaspoon cinnamon. Sauté for 2-3 minutes until softened.
- Heat a non-stick skillet over medium heat. Pour 1/3 cup batter and add sautéed peaches on top.
- Cook for 3-4 minutes, flip, and cook for an additional 2-3 minutes until cooked through.
- Serve immediately with additional toppings if desired.
Notes
For the best results, ensure non-dairy yogurt and milk are at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pancakes, peach pancakes, vegan breakfast
