Vegan Peach Pancakes
Since I found fresh peaches at the farmers market this week. Peach pancakes had to be on the menu.
Peaches just remind me of summertime. I really try to buy only organic peaches, so we have to do without them a lot of the time or buy frozen. Peach pancakes are one of my favorites and they are a real summer treat. Put the peaches on the pancakes while they are cooking to get the pinwheel pattern and then flip the pancakes to cook the peaches. You can also just chop up the peaches and mix them into the batter to save some time.
Vegan Peach Pancakes
1 3/4 cups soymilk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 TBSP agave nectar
4 TBSP canola or vegetable oil
1 tsp vanilla extract
2 peaches pealed and thinly sliced
Prepare the peaches by peeling and thinly slicing them, set aside until the batter is ready.
Combine the soy milk and the vinegar and set aside.
In a large mixing bowl combine the flour, baking powder, baking soda and salt.
Add the agave, vanilla and oil to the soy milk.
Mix the wet ingredients into the dry until it is just combined. Don’t over mix it.
Cook the pancakes over medium high heat on a griddle or non stick pan lightly oiled or sprayed. Once the batter is on the griddle, place the sliced peaches on each of the pancakes in a pinwheel pattern. Cook until bubbles appear all over the top and then flip them and cook for a few more minutes until they are nicely browned on each side. You can keep the pancakes in a warm oven until you are ready to serve.
I made these…they were really good and the kids enjoyed them. I was rushed and used canned peaches – not the healthiest option but hey that’s what I had. We love veggie pancakes better than the “regular” pancakes now!