Peach Pie Pancakes

Peach Pie Pancakes

Total time: 15 minutes

              • Prep time: 5 minutes

              • Cooking time: 10 minutes


1 cup white whole wheat flour or gluten-free flour

1 1/2 tsp baking powder

3/4 tsp ground cinnamon

1/4 tsp salt

1 tsp unsalted butter or coconut oil, melted

2 tsp vanilla extract

1/2 cup plain nonfat Greek yogurt

3/4 cup nonfat milk

1/2 cup finely diced peaches (fresh or canned in 100% juice and drained)

Yield: Serves 16


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.

4. 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.