Peaches and Strawberries Pancakes
Prep Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Ingredients:
2 1/2 cups all - purpose flour
3 tablespoons coconut sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
2 cups buttermilk
2 large eggs
1/2 teaspoon pure vanilla extract
2 fresh peaches, pitted and sliced
11/2 cups fresh strawberries, sliced
Confectioners’ sugar, cinnamon and maple syrup, for serving
2 1/2 cups all - purpose flour
3 tablespoons coconut sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon cinnamon
2 cups buttermilk
2 large eggs
1/2 teaspoon pure vanilla extract
2 fresh peaches, pitted and sliced
11/2 cups fresh strawberries, sliced
Confectioners’ sugar, cinnamon and maple syrup, for serving
Directions:
Preheat the oven to 425, then line a rimmed baking sheet with parchment paper and spray the paper and the sides of the pan with nonstick spray.
In a bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
Whisk in the buttermilk, eggs and vanilla.
Pour batter onto baking sheet and spread into an even layer.
Arrange peaches and strawberries across the top.
Bake until pancake springs back slightly when touched in the center, 12 to 15 minutes.
Sprinkle pancake with confectioners’ sugar and cinnamon, then slice into squares then serve with maple syrup. Enjoy!
Preheat the oven to 425, then line a rimmed baking sheet with parchment paper and spray the paper and the sides of the pan with nonstick spray.
In a bowl, whisk together flour, sugar, baking powder, salt and cinnamon.
Whisk in the buttermilk, eggs and vanilla.
Pour batter onto baking sheet and spread into an even layer.
Arrange peaches and strawberries across the top.
Bake until pancake springs back slightly when touched in the center, 12 to 15 minutes.
Sprinkle pancake with confectioners’ sugar and cinnamon, then slice into squares then serve with maple syrup. Enjoy!
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