Peach Oat Pancakes with Peach Jam
When I have more time on weekends, I love to make pancakes. For these oat pancakes, I used fresh organic peaches and date sugar to sweeten the batter, and then topped them with a homemade peach “jam”. By true definition, the jam isn’t literally a jam, as it doesn’t contain pectin. I guess it’s more of a fruit puree, but it was my weekend brunch jam last week, so I’m calling it a “jam” <insert happy dance>.
If you’ve never made pancakes with oat flour, then let me tell you why you should. Oats are high in fiber, particularly soluble fiber, which helps lower cholesterol and promote better heart health. That fiber also provides better blood sugar management, versus eating pancakes made with refined flour. I use date sugar as a sweeter for this reason as well. Given the fiber, and balance of protein and healthy fat, you can still enjoy these pancakes on a weekend morning and not feel like you’re in a sugar slump all day. Note, you can find date sugar at most natural food stores.
Lastly, I recommend you purchase organic peaches for this recipe and in general, as peaches are one of the most pesticide contaminated fruits. Feel free to change up the recipe with other fruit, like apples or bananas, and have fun experimenting with oat flour! If you're following a gluten free dietary pattern, then be sure to purchase gluten free oat flour. You can also make your own flour by pulsing old fashion oats in a food processor until a fine flour forms.
Peach Oat Pancakes With Peach Jam
Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins
Serves: 4 (Makes about 16 pancakes)
- 1/2 peach, sliced
- 1/3 cup plain 0% greek yogurt
- 1/4 teaspoon peach extract
- 3/4 cup plain unsweet almond milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon coconut oil
- 2 eggs
- 2 tablespoons date sugar
- 3/4 cup oat flour
- 1 tablespoon ground chia seeds
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
- 1 peach, sliced
- 2 teaspoons maple syrup
- 1 date
- Slice the half peach for the pancakes into large chunks, then puree in a mini-food processor.
- If you don't have oat flour on hand, make the oat flour by placing 1 cup old fashion oats in a mini-food processor and pulse into a fine powder. I used gluten free oat flour from Bob's Red Mill.
- Melt the coconut oil (if necessary).
- Slice the remaining whole peach for the peach "jam" and set aside.
Make the Pancakes (Recipe makes about 16 pancakes):
- In a medium bowl, stir together the 1/2 peach, yogurt, almond milk, vanilla extract, peach extract and coconut oil. Note if you don't have peach extract, then omit. It won't change the recipe drastically once the syrup is poured on top. Any plant-based milk will work (pea, coconut, soy or cashew).
- Beat in the eggs.
- In a separate medium bowl, stir together the oat flour, date sugar, chia, baking soda, salt and cinnamon, until well combined.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir together until the dry ingredients are thoroughly moistened. Do not over mix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
- For the peach "jam", place the remaining sliced whole peach, maple syrup, and date into a mini-food processor, and process until smooth.
- Heat a heavy cast iron skillet or nonstick griddle, or 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 cooking spray (I used coconut oil spray).
- Give the batter one gentle stir. Using a 1/4 cup measuring cup, scoop a 1/4 cup of batter onto the pan. Let the pancake cook until the top of the pancakes are primarily matte, and the pancakes bubble throughout, about 4 minutes. Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes, until golden brown on both sides. Continue making pancakes with the remaining batter.
- Serve the pancakes immediately topped with the peach syrup on top. Feel free to add additional peaches on top and a little honey, if you'd like. The recipe makes about 16 pancakes.
Nutrition Info (per serving/4 pancakes)
276 calories (87 from fat), 9g total fat, 4g saturated fat, 74mg cholesterol, 383mg sodium, 39g carbohydrate, 5g dietary fiber, 10g protein