Caramelized Peach Oat Pancakes (Vegan + Gluten Free)
I went to the farmers market my first weekend here in Colorado and fell in love with Colorado peaches, all summer long when I pass by a farmers market, I pick up a few peaches to hopefully cook/bake my way through my summer recipe list and time and time again I fail. I normally end up eating them as is, because I mean there really isn’t anything better than eating a juicy peach over the sink while peach juice runs down your chin and hands.
This past weekend I once again went to the farmers market and bought some gorgeous organic peaches and honestly, the plan was to make these pancakes, a peach cobbler, and a peach collagen jam. What ended up happening was me eating bowl after bowl of sweet, juicy summer peaches with dollops of lime scented coconut yogurt. I ate about 12 peaches in less than four days. Then a friend of mine gifted me with a bag of her homegrown peaches and last night while I laid in bed with a face mask on and a bowl of cut of peaches next to me I thought about those caramelized peach pancakes I had a years ago when living in Boston. I dream about these pancakes and after having the beautiful opportunity to experience summer in Colorado, the fluffy oat pancakes from years ago started to reappear.
Last night after finishing my bowl of peaches I went straight to my kitchen to create a probiotic-rich oat batter with a slight fermentation tang. I love the contrast of the thinly sliced peaches as they caramelized against one side of the pancakes once you flip them, over the fluffy, oat and yogurt based cake.
These oat based pancakes are naturally gluten-free, and vegan so they are a little more delicate than your typical cake, careful when flipping. Just be gentle, they’ll turn out amazing. I made them on my ghee greased cast iron and love the buttery crisp edges you get.
COLORADO SUMMER PEACHES BLISS
You want to blend the batter the night before and let the blended up probotic batter sit outside to sligthtly ferment and create a healthy gut bacteria pancake batter. Not just for the health benefits, the probitic tang adds to the depth of the pancakes.
WHAT YOU NEED TO MAKE CARAMELIZED PEACH OAT PANCAKES
1 cup of gluten-free rolled oats
1.5 cups of full-fat coconut milk
2 probiotic capsules
1 cup of water
1/4 cup of cassava flour + oat flour *
1 teaspoon of baking soda
2 T lemon juice
2 T of ground flaxseeds
1 tsp of cinnamon, ground ginger, and cardamom
1/2 tsp of salt
1/4 cup of melted ghee, and more ghee to cook pancakes
2 T of maple syrup
MAKE THE PANCAKES WITH THESE EASY STEPS
Blend all the ingredients, but the peaches for about 1-2 minutes until everything is incorporated. Pour into a mason jar, and cover with a wet cheesecloth, leave outside overnight. The following day, when ready to cook, thinly slice your peaches and grab a cast iron skillet.
Heat the heavy cast iron skillet over medium-low heat. When you are ready to start cooking, add a tablespoon of ghee and once it melts scoop 1/4 cup of batter onto the pan, place some slices of peaches over the top of the pancake. Let the pancake cook until the top edges of the pancakes are covered with bubbles, about 2-3 minutes. Oce the bottom has cooked, flip it carefully with a spatula and cook for another couple minutes. You may need to adjust the heat and bring it down a little. Serve the pancakes immediately or keep them warm in a 200-degree oven on a cookie sheet.
Serve with dollops of coconut yogurt, maple syrup, and fresh peaches.
Babes if you make these Caramelized Peach Pancakes let me know in the comments below, send me an email or tag us on Instagram #followourpassionstyle.! Are you a peach pancake fan?