Peach 🍑 Pancakes

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Peach Pancakes

Breakfast, Pancakes

Prep Time: 10 mins Cook Time: 5 mins Servings: 16 4-inch pancakes Source: chocolatewithgrace.com

INGREDIENTS

2½ cups all-purpose flour

¼ cup sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

2 cups milk

2 eggs

1 teaspoon vanilla extract

2 tablespoons butter melted

2 large peaches diced very small, about ¼-½” pieces, about 2½ cups

Toppings

butter

maple syrup

whipped cream

fresh peaches

DIRECTIONS

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.

Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

NUTRITION

Calories: 131 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 338 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 184 IU | Vitamin C: 1 mg | Calcium: 134 mg | Iron: 1 mg

Cereal out of Pancake batter? Yes, please!

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Banana Pancake Cereal

Banana Pancake Cereal

Prep Time: 10 mins Cook Time: 20 mins Servings: Yield: 4 servingsSource: skinnytaste.com

INGREDIENTS

1 cup 1% milk, buttermilk or almond milk

1 cup unbleached all purpose or whole wheat flour

1 ripe banana

2 large eggs

1 teaspoon oil

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

cooking spray

1 cup fresh mixed berries, for topping

1 large banana, sliced

optional whipped cream and colored sprinkles, for topping

DIRECTIONS

Add milk, flour, 1 of the bananas, eggs, oil, vanilla, baking powder and salt to a blender and pulse until smooth and throughly mixed.

Pour pancake batter into a condiment squeeze bottle. (Or use a ziplock bag and cut a tiny whole in the corner as well.)

Heat pan to medium high heat and spray with oil.

Squeeze little small pancake dots the size of a nickel and cook until top is dry and forms bubbles.

Toss the pancakes with a spatula and cook for a few more minutes.

Occasionally toss the pancakes around to help cook more evenly until slightly browned.

Transfer to 4 bowls and add sliced bananas, fresh berries and your favorite toppings (I like to drizzle honey).

NUTRITION

Serving: 2/3 cup pancakes 1/3 cup fruit, Calories: 272kcal, Carbohydrates: 50g, Protein: 9.5g, Fat: 4.5g, Saturated Fat: 1.5g, Sodium: 378.5mg, Fiber: 5g, Sugar: 16.5g Blue Smart Points: 5 Green Smart Points: 6 Purple Smart Points: 5

Perfect Buckwheat Pancakes 🥞

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INGREDIENTS

3/4 cup buckwheat flour

1 tbsp coconut sugar

1 tsp baking powder

1/2 tsp vanilla powder

1/2 cup almond milk

1 very ripe banana

2 tbsp liquid oil (cocount oil or olive oil for example)

DIRECTIONS

Combine the first 4 (dry) ingredients in a mixing bowl.

Put the banana, almond milk and oil in a blender and blend until you get a smooth mixture.

Pour the mixture in the bowl with dry ingredients and mix everything using a spoon or preferably – a whisk.

Fry your pancakes on a non sticking skillet (or a regular one greased with some oil) on medium-high heat until golden brown on each side.

Sent from Paprika Recipe Manager

Source Myoatmealstories.com