Caramelized Peach and Oat Pancakes

Caramelized Peach and Oat Pancakes is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. One portion of this dish contains approximately 14g of protein, 24g of fat, and a total of 470 calories. This recipe serves 2. For $1.49 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 927 people have made this recipe and would make it again. It is brought to you by Cookie and Kate. If you have ground ginger, oat flour, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 62%, this dish is pretty good. Try Caramelized Bananan Oat Muffins, Peach Pancakes with Peach Maple Syrup for #SundaySupper, and Gluten Free Peach Pancakes with Peach Topping for similar recipes.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

½ teaspoon baking soda

2 tablespoons butter or coconut oil, melted

2 eggs

¼ teaspoon ground cinnamon

½ teaspoon ground ginger

1 tablespoon lemon juice (about 1 small lemon, juiced)

1 tablespoon honey or maple syrup

1 cup oat flour*

Slightly heaping ¼ teaspoon salt

2 teaspoons vanilla extract

Equipment:

whisk

bowl

griddle

frying pan

spatula

oven

Cooking instruction summary:

In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

 

Step by step:


1. In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!

2. Let the batter sit for 10 minutes.

3. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan.

4. Place two to 3 peach slices on top of the pancake.

5. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.

6. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.


Nutrition Information:

Quickview
470k Calories
14g Protein
23g Total Fat
48g Carbs
8% Health Score
Limit These
Calories
470k
24%

Fat
23g
36%

  Saturated Fat
14g
90%

Carbohydrates
48g
16%

  Sugar
7g
8%

Cholesterol
163mg
55%

Sodium
639mg
28%

Alcohol
1g
8%

Get Enough Of These
Protein
14g
29%

Manganese
2mg
144%

Selenium
34µg
49%

Phosphorus
360mg
36%

Vitamin B1
0.44mg
30%

Vitamin B2
0.41mg
24%

Magnesium
96mg
24%

Iron
3mg
18%

Zinc
2mg
17%

Fiber
4g
17%

Copper
0.3mg
15%

Folate
42µg
11%

Potassium
334mg
10%

Vitamin B5
0.82mg
8%

Vitamin B6
0.16mg
8%

Calcium
73mg
7%

Vitamin C
5mg
7%

Vitamin B12
0.39µg
7%

Vitamin E
0.92mg
6%

Vitamin D
0.88µg
6%

Vitamin B3
1mg
5%

Vitamin A
239IU
5%

Vitamin K
2µg
2%

covered percent of daily need
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