Almond Flour Peach Pancakes

A stack of gluten free peach pancakes topped with butter and syrup.

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A delicious almond flour pancake, with caramelized peach. The combo of fluffy, light pancake and caramelized peaches tastes like peach cobbler! Top with butter and maple syrup, or go for a "peaches and cream" combo by using plain Greek yogurt or fresh whipped cream.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 187kcal

Author: Michelle Miller

Ingredients

1 cup almond flour blanched
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
3 eggs whisked
1/4 cup coconut milk full fat (can sub almond milk)
1 tablespoon coconut oil plus extra for frying
1 tablespoon maple syrup
1 teaspoon vanilla optional
1 peach ripe, freestone

Instructions

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!

Video

Notes

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:

Raspberry Chia Jam
Almond butter or cashew butter
Fresh berries, or even more peach slices!

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.

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