Ingredients:

  • 1.5 cups (190g) whole wheat pastry flour
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 2 tbsp (25g) honey
  • 1 cup (240ml) unsweetened almond milk
  • 1 large egg
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1.5 cups (225g) fresh peaches, peeled and finely diced
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. In a medium bowl, whisk together the pastry flour, baking powder, cinnamon, and salt until no clumps remain.
  2. In a large bowl, beat the egg then stir in the almond milk, honey, melted coconut oil, and vanilla extract. Gradually whisk in the dry ingredients until just combined.
  3. Toss the diced peaches with lemon juice, then gently fold the peaches into the batter using a spatula, taking care not to over-mix.
  4. Heat a lightly greased griddle over medium heat. Pour 1/4 cup (60ml) of batter per pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown and peaches are caramelized.