These pancakes pack a punch.
Not only are they chock full of juicy fresh peaches, they’re made with whole grain flour, oats, flaxseed and a bevy of healthy ingredients that will stick to your ribs well into the lunch hour.
Every summer, I have an affair. Scandalous to admit, I know – but once August rolls around my heart belongs to peaches. Not just any peaches, but plump, gorgeous, juice-running-down-your-arm BC peaches. There’s simply nothing that compares.
Norm, Scona and I recently rolled through Naramata, BC to visit my parents and the flame was rekindled. Mom and I, after our obligatory shopping trip, drove down winding Naramata Road and pulled off at our favourite fruit stand – run by a man who by appears to have only one tooth. Which is really all you need to eat peaches, so it doesn’t matter to us. In Naramata, you buy peaches by the flat for $1 a pound. In Edmonton, you buy slightly smaller peaches at the Farmers’ Market for $8 for a basket of about seven peaches. It’s criminal, but I do it. I’m held hostage by that peachy goodness.
I digress. There is a recipe in here somewhere. Back in Edmonton, overjoyed to have found BC peaches at Costco for once, I found myself the first one up on a weekend morning and hatched a devious plan. More of a regular plan, actually. Not even really a plan, just a recipe. Anyway.
I grabbed my GI Diet Cookbook (again, you don’t need to be on the GI Diet to enjoy the recipes) and set off. As I said, these pancakes are substantial. The amount of buttermilk you use sort of depends on how thick you like your pancakes. Don’t worry if you use more buttermilk than the recipe calls for, no one will know but you. And I’m sure you can take that secret to your grave.
Powerhouse Peach Pancakes (adapted from Oatmeal Buttermilk Pancakes in the GI Diet Cookbook)
You’ll get at least 15 pancakes out of this deal. Probably more.
3/4 cup regular oats
2 cups + 1/4 cup buttermilk, separated.
1 cup whole wheat flour
1/4 cup ground flaxseed
1 tbsp sugar or 2 tbsp peach jam
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tbsp canola oil
1 tsp vanilla
2 or 3 fresh peaches, peeled and chopped
In a large bowl, combine oats, flour, flaxseed, sugar (if using), cinnamon, baking soda, baking powder and salt.
In another bowl, whisk 2 cups buttermilk, eggs, oil, vanilla and jam (if using). Pour over flour mixture and stir until just mixed. Fold in the peaches. Add more buttermilk if it’s too thick for you.
Meanwhile, heat a non-stick pan over medium heat. Pour batter by the 1/4 cup onto griddle and cook about 2 minutes per side, until golden. I usually pour, wait 2 minutes, flip and squish the pancake down gently in the centre to make sure I don’t end up with uncooked centres, then flip again for a few seconds. Your technique is up to you. Add more buttermilk if your batter starts to thicken up.
You can keep these pancakes for a couple of days in the fridge in a sealed container and have them for breakfast for a few mornings afterwards.