Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or almond milk)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 2 cups fresh peaches, sliced
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
Instructions
- Prepare the peach topping by melting butter in a saucepan over medium heat. Add sliced peaches, brown sugar, cinnamon, and lemon juice. Cook until peaches are tender (5-7 minutes).
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, combine milk (or almond milk), egg, and melted butter until smooth.
- Combine wet and dry ingredients; stir until just mixed.
- Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on top; flip and cook until golden brown.
- Stack pancakes on plates and top generously with warm peach mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 360
- Sugar: 20g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg