Peach Pancakes

Photo: flickr user Nathan Y

Ingredients

3/4 cup Unbleached White Flour

3/4 cup Whole Wheat Flour

2 tablespoons Granulated Sugar or naturally milled cane sugar

1 1/2 tablespoons Baking Powder

1/4 teaspoon Salt

1 teaspoon Cardamom

1/2 teaspoon Cinnamon

2 lrg Eggs Or

Egg Replacer Equivalent

1/2 teaspoon Almond Extract

1 cup Skim Milk Or

Oat Milk

2 tablespoons Mango Chutney Finely Chopped

2 lrg Peaches Finely Diced

(Abt 1 1/2 C)

Cooking Spray

Preparation

Preheat oven to 250F. In a med bowl, whisk together flours, sugar, baking powder, salt, cardamom, and cinnamon. In another bowl, combine eggs, almond extract, milk, and chutney. Whisk well to blend.

Pour liquid mixture over dry mixture, all at once, using a rubber spatula to scrape the bowl. Using a spoon, mix the batter just until the dry ingredients are incorporated. (Don't beat the batter or your pancakes will be tough.) Fold in peaches.

Heat a large, non-stick skillet or griddle over med heat. Spray or brush lightly with oil. Drop 1/4 C measures of batter onto heated skillet, without crowding (or turning the pancakes will be difficult). Cook for 3 - 5 min or until tiny bubbles appear on the top. Turn pancakes and cook the other side for 2 - 3 min, or until med brown. Transfer cooked panceakes to an oven-proof platter and keep warm in the oven. Continue cooking remaining batter, brushing or spraying skillet between batches.