I have a full schedule and a bit of driving ahead of me today! My mom and I are taking David to his college orientation up in Tennessee. Full day means you need a full breakfast!
Those of you who follow me on Instagram probably saw this post coming! I made this caramelized peach sauce yesterday morning with french toast and it was the bomb. I knew it would be awesome on pancakes too so I gave that a whirl this morning. Instead of adding whole wheat flour, I decided to go with oats for the whole grain factor in this recipe. Turned out to be a great choice!
The pancake batter and the peach sauce are both really simple recipes. I used greek yogurt and 2% milk where buttermilk would usually be used in the pancakes, which always works great. This whole breakfast takes about 15 minutes to make from start to finish, and that’s if you’re a slow cook like I am. Well worth the time!
- ½ c. all purpose flour
- ½ c. quick oats or old fashioned oats processed until broken up
- 1 t. baking powder
- ½ t. baking soda
- ½ t. salt
- 2 t. sugar
- ½ c. greek yogurt
- ⅓ c. milk
- 1 egg
- 2 T. clarified butter or oil
- 1 t. vanilla
- 1 fresh peach, peeled and cut into large segments
- 2 t. butter or oil
- 2 t. brown sugar
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, and sugar together.
- In a separate small bowl, whisk together the yogurt, milk, egg, clarified butter, and vanilla until bowl.
- Gently pour the wet ingredients into the dry and stir just until combined. Set aside to sit.
- Over medium heat in a small skillet, heat the peaches, butter, and brown sugar, cooking until the peaches are tender and glossy on both sides. Leave on the lowest heat setting while making your pancakes.
- Heat a griddle to 325 degrees and pour the batter onto the hot griddle in ⅓ c. scoops.
- Cook until golden brown then flip and let them brown on the other side.
- Serve the pancakes hot with the peaches poured on top.
I love leaving the peach slices nice and big because that way you still really get all the great texture of the fruit. And it also looks pretty.
I’m no nutrition whiz, but with the whole grains in the pancakes and a whole piece of fruit in the sauce, I think this is a great healthy breakfast option. The sauce is sweet enough that even a maple syrup fiend like myself doesn’t need to add anything to it.
Time to hit the road! I’m excited to see mountains again–the drive up to TN is always so beautiful!