Gluten-Free Peach and Oat Pancakes
Ingredients
The batter
-
⅔
cup
plain yogurt
-
2
tablespoons
butter or coconut oil, melted
-
1
tablespoon
lemon juice
-
1
tablespoon
honey or maple syrup
-
2
teaspoons
vanilla extract
-
2
large
eggs
-
1
cup
oat flour
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cinnamon
The topping
-
1
medium
peach, halved, pitted and thinly sliced
Instructions
- Mix yogurt, melted butter, lemon juice, honey, and vanilla in a bowl, then beat in the eggs.
- In another bowl, whisk together oat flour, baking soda, salt, ginger, and cinnamon.
- Combine wet and dry ingredients, stirring until just moistened. Let the batter sit for 10 minutes.
- Heat a skillet over medium-low heat until hot enough that water sizzles on contact.
- Scoop a scant ¼ cup of batter onto the skillet and top with 2-3 peach slices.
- Cook until edges are matte and the bottom is golden, about 3-4 minutes, then flip and cook until golden brown on both sides.
- Serve immediately or keep warm in a low oven.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
70mg
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