Monday, September 1, 2014
When life is so go-go I look forward to cooking a nice brunch for Sonny and I on the weekend. We love to eat on the back porch and sip coffee and enjoy the down time with each other. This morning, with only two eggs left in the fridge, I knew omelets were out. But with a bowl of summer-fresh, local NC peaches on the counter, pancakes seemed like the perfect comfort food after a busy couple days.
Sonny helped out by slicing and dicing up the juicy, summer peaches, then serenaded me on the guitar while I took care of the rest... life is good :)
As with any pancake recipe, you want to start by mixing together your dry ingredients. For a nutrient-dense recipe, I opted for high-fiber, vitamin-rich whole wheat flour and old fashioned oats instead of the more processed, refined white flour. Using whole wheat pastry flour or whole wheat white flour provides a lighter texture.
Next whisk together your wet ingredients until frothy...
Make a well in the dry ingredients and add the wet. Add the diced peaches and gently fold together just until combined. DO NOT over mix- this will leave you with a dense pancake... no good!
Cook your pancakes over medium heat in batches until golden brown.
Meanwhile, make your topping. Cook your sliced peach in coconut oil over medium heat. The peaches will break down and release their delicious, sweet summertime juices. Add a little protein and healthy fat (not to mention delicious nutty flavor) with some pecans... peaches and pecans just seem like the right thing to do! A little pure maple syrup mixed with the peaches allows a little sweetness to go a long way.
Now, the only thing left to do is settle down with some good company, and enjoy a delicious (and healthy) start to this beautiful day!
This recipe makes A LOT of pancakes... about 18. This is great for wrapping up and freezing individual servings for a quick breakfast on a weekday. However, if you don't want this many leftovers, simply halve the recipe.
Whole Wheat Peach Pie Pancakes
Makes about 9 servings, 2 pancakes each
2 cups whole wheat pastry flour
1 cup old fashioned oats
1/4 cup ground flaxseed
1/4 tsp salt
4tsp baking powder
2tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
2 large eggs
2 cups coconut milk (unsweetened, or use milk of choice)
1/4 cup coconut sugar (or brown sugar)
1/2 cup plain, nonfat Greek yogurt
1Tb vanilla extract
1 cup diced fresh peach
For the topping:
1 peach, thinly sliced
1tsp coconut oil (or butter)
1/3 cup chopped pecans
1/4 cup pure maple syrup
In a large bowl, mix together dry ingredients: flour, oats, flaxseed, salt, baking powder, cinnamon, nutmeg, ginger and allspice. Set aside.
In a medium bowl, whisk together eggs, coconut sugar, coconut milk, yogurt, vanilla until frothy and yogurt is no longer clumpy. Make a well in the middle of the dry ingredients and pour in wet ingredients. Throw in diced peaches and gently fold until just combined (do not overmix- this will lead to dense pancakes). Allow batter to sit for about 3 minutes until it thickens slightly.
Heat pan over medium heat. Lightly coat with non-stick spray. Cook pancakes in batches, flipping when bubbles start to form, about 3 minutes per side. Add more non-stick spray to the pan as needed. Keep in oven at lowest temperature to keep warm until ready to serve.
Meanwhile, make your topping. In a small saute pan, add 1tsp coconut oil and warm over medium heat. Add peaches and pecans and cook until peaches start to break down and release their juices, about 3-5 minutes, stirring often. Add maple syrup and turn heat to low to allow a gentle simmer for about 7 minutes. Set aside until ready to serve.
Nutrition information per serving (2 3 inch pancakes): 265 calories, 8gm fat, 2gm saturated fat, 47mg cholesterol, 280mg sodium, 44gm carbohydrates (3 carb exchanges), 7gm fiber, 14gm sugar, 7gm protein.