Ingredients
- 1 3/4 cups whole-wheat flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut sugar or organic brown sugar
- 2 large organic eggs
- 3 tablespoons unsalted butter melted
- 2 teaspoons pure vanilla extract
- 1 3/4 cups almond milk
- 1 cup diced fresh peaches or unsweetened canned peaches drained
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, baking soda, sea salt, cinnamon, and coconut sugar until well combined.
- In a separate bowl, beat the eggs lightly. Then, whisk in the melted butter and vanilla extract. Gradually add the almond milk, stirring until the mixture is smooth.
- Gently fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, just until combined. Be careful not to overmix.
- Delicately fold in the diced peaches, distributing them evenly.
- Preheat a large non-stick griddle or skillet over medium heat. Grease lightly (I usually use a touch of oil or a non-stick cooking spray).
- Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
- Serve the pancakes warm with a drizzle of pure maple syrup. For protein, you can add some Greek yogurt.