Thinly sliced peaches caramelize as they cook in these delicious, gluten-free, oat and yogurt pancakes. They’re peach upside-down pancakes! No need to peel your peaches, unless you want to. Recipe yields about 8 pancakes.
2/3 cup plain yogurt
2 tablespoons butter or coconut oil, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 tablespoon honey or maple syrup
2 teaspoons vanilla extract
1 cup oat flour*
1/2 teaspoon baking soda
Slightly heaping 1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 peach, halved, pitted and very thinly sliced (into about 1/8-inch slices)
In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant 1/4 cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.
Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Recipe adapted from my blueberry lemon yogurt pancakes. Why buy organic? Conventionally grown peaches are notoriously high in pesticide exposure. A note on gluten free: If you want gluten-free pancakes, make sure your oat flour is certified gluten free. Change it up: I think nectarines would work great in place of the peaches. I also want to try these pancakes with apples and pears this fall! *How to make your own oat flour: Pour one cup of oats (old fashioned or quick cooking) into a food processor and process until it is ground well. One cup before and after grinding measures just about the same, believe it or not! Storage suggestions: These pancakes keep well in the fridge, covered, for a couple of days. Freeze for longer-term storage. Recommended equipment: I really like my Calphalon removable plate griddle/grill. I can cook pancakes much faster on a large surface, plus I don’t have to grease the non-stick surface. If you love this recipe: You’ll also love my banana oat pancakes, pumpkin oat pancakes, buckwheat pancakes, individual peach crisps and peach and ricotta flatbread.
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