We’re in the midst of peach season right now, and these pancakes allow you to take advantage of the delicious fruit! I love both peaches and cinnamon, so this is the perfect recipe. Although these pancakes are definitely more of a breakfast food, no one can blame you for having them for dinner too because they’re so good. Plus, the cinnamon swirls add in a fancy look, although the steps to make them are very simple.
In my recipe, I used white peaches because it's what I had on hand. However, I do recommend using yellow peaches instead because of their vibrant yellow color and punch of tartness. But, for the most part, they are interchangeable.
Because August is prime peach season, you can pick-your-own at many local farms. In the past, I have always gone to Homestead Farm. They are located right in Poolesville and even have blackberries right now. Plus, your kids will definitely enjoy their little animal farm.
Their site: http://www.homestead-farm.net/
I paired my pancakes with an almond milk yogurt, some nuts, and a sliced up banana. Other things that will go great are any berries, more peaches, coconut whipped cream, vegan butter, or maple syrup!
Yield: 3 small pancakes
1/2 Peach (w/ skin peeled)
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Flour
3 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Flaxseeds + 3 Tablespoons Water (1 Flax Egg)
1 Tablespoon Sugar
1 Tablespoon Cinnamon
2 Tablespoons Flour
3 Tablespoons Dairy-free Milk
Make the flax egg by stirring together the flaxseeds and water. Set aside for 5 minutes.
After your flax egg has thickened, blend all the batter ingredients together.
In a bowl, mix the ingredients for the swirl mixture together. Put into a plastic bag or piping bag and cut a tiny hole at the end.
Place a pan on medium heat and spray on some oil. One small pancake is approximately 1/4 cup of the batter. Place the batter onto the pan and pipe on a cinnamon swirl. Let it sit until you can easily slide your spatula underneath to flip (1-2 minutes). Flip and fry for another 1-2 minutes. Repeat until all your batter is gone.
Serve with desired toppings.
I used coconut milk in the swirl mixture, but any dairy-free milk should work fine.
If you prefer not to pipe the swirl onto the pancake, you can also scoop some of the cinnamon mixture onto the batter while frying. This looks less pretty, but should taste just as good.