These fuzzy fruits are in season and all over the place! Super sweet and delicious! I’ve been adding peaches to just about any recipe I can lately, and let me tell you, you can’t go wrong.
These peach pancakes are super fluffy, gluten-free, and vegan. I made a pistachio milk earlier this week and added it to this pancake mixture which turned out to be a great combination! Not only will you save tons of money making your own nut milk, but you will also be able to control what goes in to it. There are so many chemical additives in store-brand nut milks, that its not as healthy as you may think.
Peaches have super healing properties! They are beneficial to your skin and eye health. Peaches are filled with antioxidants, and vitamins A and C. Peaches also aid in weight loss, they are full of fiber and keep you feeling fuller longer, and only contain 35-50 calories in one peach! They are also known to detoxify your body. Peaches are a diuretic, and help flush out any toxins in your body. Peaches are also known to reduce stress and anxiety.
Pistachios are filled with protein, fiber, and potassium. One serving of pistachios has the same amount of potassium as half a large banana! These nuts also contain more than 10% of the dietary value of fiber, minerals and vitamins like B6, thiamin, phosphorus, and copper. A serving is one ounce, which is 49 pistachios! So eat away at these nuts, you get to eat more nuts per serving than any other nut!
The sweetness of the fresh peaches, creaminess of the pistachio milk, and crunch from the whole pistachios will have you thinking you’re eating dessert for breakfast. These are the fluffiest most satisfying pancakes out there! Be creative, you can substitute different fruits, and nut milks depending on whats in season!
Yields 4 large pancakes
- 2 small peaches
- 1 cup Bob’s Red Mill Gluten free Pancake Mix
- 1/2 cup homemade pistachio milk (or nut milk of your choice)
- 1 TBSP coconut oil
- 1 tsp cinnamon
- 4 TBSP whole unsalted pistachios
- maple syrup to serve
- About 3 TBPN more of coconut oil to cook pancakes
Mix together in bowl the gluten free pancake mix, pistachio milk, pistachio nuts, coconut oil, and cinnamon.
Thinly slice peaches. Add to mix or add to pancake batter after pouring onto skillet.
Heat about 1 TBSP more of coconut oil in pan. Pour a little more than 1/4 cup of pancake batter, and place about 4 thin slices of peach into pancake. Cook on one side for about 4 minutes, until pancake batter begins to bubble in the center, and is brown.
Flip pancake over and cook on other side until pancake is cooke through and golden brown. About another 3-4 minutes.
Repeat steps 3-4 until all your pancakes are made. Top pancakes off with fresh peaches and maple syrup, and enjoy!