These healthier Caramelized Peach Pancakes are what brunch dreams are made of! The combo of a fluffy pancake and lightly caramelized peaches tastes like peach cobbler.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
Gluten Free Pancakes with a Summery Vibe
Nothing says Sunday breakfast like a stack of pancakes. Elevate your weekend stack with a summery peach vibe!
I used my Almond Flour Pancakes recipe, and added thinly sliced peaches. The peaches lightly caramelize as the pancakes cook. These taste like peach cobbler!
Pancakes have a bad rap for leaving you feeling tired – and then hungry a couple hours later. These lower carb, higher protein pancakes will leave you energized for hours.
I use almond flour, coconut milk, and eggs, for a protein and fat combo that leaves blood sugar levels steady.
I’m loving my new Sharp Induction Cooktop. It has a bridge feature that links two burners together.
I bought a large griddle, and now I can make a big batch of pancakes at once. No more eating by myself after everyone else is done!
The even, precise cooking temperatures from a digital control panel means my pancakes are golden brown and perfectly cooked every time.
Hop on over to Sharp Home USA’s website to see if this is the right fit for your dream kitchen!
What You’ll Need
- Almond Flour (blanched almond flour make a light and fluffy pancake!)
- Sea Salt and Baking Powder (baking powder, not soda, makes a light and fluffy pancake!)
- Pastured Eggs
- Coconut Milk (almond milk or milk of choice works here!)
- Coconut Oil (or melted butter!)
- Maple Syrup (or honey)
- Vanilla Extract
- Fresh Peaches (freestone peaches make beautiful slices!)
How to Make Peach Pancakes
Step 1: In a small mixing bowl, add almond flour, baking powder, salt, and cinnamon. Mix the dry ingredients together well.
Step 2: In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, maple syrup, and vanilla, and whisk to combine.
Step 3: Add the dry ingredients into the bowl with the egg mixture, and stir until combined and no dry flour remains.
Step 4: Cut peaches in half, remove the pit, and cut into very thin slices.
Step 5: Heat a large skillet or frying pan over medium heat. Grease it well with coconut oil. Add pancake batter in 1/4 cup scoops to the hot skillet.
Step 6: Add two peach slices to the top of each pancake.
Step 7: When bubbles begin to form on the tops, flip the pancakes over. Continue to cook for an additional 3-5 minutes, until the pancakes are cooked throughout.
Step 8: Serve pancakes with butter and maple syrup, additional peach slices or berries, or whipped cream!
How to Serve Peach Pancakes
These are incredible served alone — but dress them up as your please! A pat of butter and maple syrup is pretty incredible with the hot juicy peaches.
Peaches and Cream Pancakes: These already have a slightly creamy flavor from the coconut milk and coconut oil! Play up these flavors by adding a dollop of homemade whipped cream to the top to serve!
Up the protein of your peaches and cream pancakes by serving these with full fat Greek yogurt!
Other healthy pancake topping ideas:
How to Store Leftover Pancakes
Allow pancakes to fully cool, then pack them in an airtight container and refrigerate for up to 4 days.
To reheat, add a little coconut oil to a skillet, and heat both sides over medium heat for about 3-4 minutes.
These almond flour peach pancakes freeze well too! Once the pancakes are cooled, place a small piece of parchment between each pancake and then store them in an air tight container. Freeze for up to 3 months.
When ready to serve, allow to defrost at room temperature, and then reheat in a skillet or toaster oven.
Other Healthy Pancake Recipes
Almond Flour Peach Pancakes
- In a small mixing bowl, add almond flour, baking powder, salt, and cinnamon. Mix the dry ingredients together well.
- In a medium sized bowl, add the eggs, and whisk. Add the coconut oil, coconut milk, maple syrup, and vanilla, and whisk to combine.
- Add the dry ingredients, and mix until just combined into a pancake batter.
- Cut the peach in very thin slices.
- Heat a large skillet or frying pan over medium heat. Grease it well with coconut oil. Add pancake batter in 1/4 cup scoops to the hot skillet.
- Add 2 peach slices to the top of each pancake. Allow the pancakes to cook until bubbles are coming up to the tops, about 5-7 minutes.
- Flip pancakes, and cook them peach-side down for another 5 minutes.
- Serve pancakes with butter and maple syrup, additional peach slices or berries, or whipped cream!