Peach Pie Pancakes
Yields: 16 silver dollar pancakes
 
These pancakes have the same sweet flavor as peach pie! They’re quick, easy, and absolutely delicious. If you have any leftovers (or make a double batch!), they freeze really well for quick breakfasts throughout the week too!
  • 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp unsalted butter or coconut oil, melted
  • 2 tsp vanilla extract
  • ½ cup (120g) plain nonfat Greek yogurt
  • ¾ cup (180mL) nonfat milk
  • ½ cup (100g) finely diced peaches (fresh or canned in 100% juice and drained)
  1. Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together the butter and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. (If the butter or coconut oil re-solidifies, briefly microwave the mixture for 10-15 seconds.) Alternate between adding the flour mixture and the milk, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the peaches.
  2. Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and preheat over low heat.
  3. Using 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. (Remember to re-coat the pan with nonstick cooking spray before cooking the next round of pancake batter!) Top the pancakes with pure maple syrup, if desired.
Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

Any milk may be substituted for the nonfat milk.

For the best results, cut the peaches to be the same size as miniature chocolate chips. This ensures that the pancakes will cook evenly.

For cooking tips, see the text and pictures in this blog post of mine.

This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!

{gluten-free, clean eating, low fat, low calorie, higher protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/06/05/peach-pie-pancakes/