Peach Pancakes
By: Helen Pitlick
Published: Friday, December 11, 2009 - 10:21pm

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

1 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. 2 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. 3 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.

About


Serve these healthy and delicious pancakes with pure maple syrup or a dollop of plain yogurt.