Peach Pancakes

I cannot control myself around stone fruit this year.  Yesterday I went to the farmer’s market and brought home 5 pounds of huge yellow peaches and nectarines.  So this morning, I decided to put one in Beck’s new favorite breakfast, big pancakes.

Peach Pancakes

1 cup white whole wheat flour

2 teaspoons baking powder

1 teaspoon ginger powder

1/4 teaspoon salt

1 beaten egg or egg replacer

1 cup rice milk

2 tablespoons oil

1 medium peach or 1/2 a large one, chopped into small pieces.

Mix together the flour, baking powder, ginger and salt and set aside.  In another bowl mix together the milk, egg (or substitute) and the oil.  Pour the wet ingredients into the dry and stir to combine.  The batter should still have small lumps in it.  Gently stir in the peach.

Pour a large scoop full of batter (about 1/4 -1/2 cup) onto a hot greased griddle or skillet.  Cook over medium heat till the top surface bubbles and the bottom is golden brown.  Flip and cook the other side till it is golden brown.

Serve with strawberry preserves to make Beck happy.


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