There is nothing like fluffy, warm, and delicious pancakes for breakfast. I have been avoiding them lately because I am trying to consume less white flour, and after a few failures trying to make fluffy pancakes using whole wheat flour, I had kind of given up believing that whole wheat pancakes could ever be as good as the regular ones. Until I tried this recipe!
After some Pinterest research, I separated a few recipes that I liked the most and tweaked them a little bit. I figure out that I could use less flour than the recipes said, so the pancakes wouldn't become dry, and use greek yogurt, coconut oil, and almond milk for a softer consistency and sweeter taste. The warm peaches for toppings are delightful!
1 cup whole wheat flour
1 tbsp baking powder
1 cup almond milk
1/2 cup plain greek yogurt (I used fage)
2 tbsp coconut oil melted
1 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
2 tbsp honey or maple syrup
Preheat the oven at 375 degrees. Wash the peach and cut it in cubes, or however your prefer. Put the pieces of peach on a baking sheet and drizzle 1 tbsp of honey. Put them in the oven and let them cook for about 20 minutes or until they are soft.
Mix all the ingredients in a large bowl. Every time I am making a batter I like to beat the eggs first, and then add the other ingredients. My grandmother taught me that way but you don't have to do that. Just make sure the mixture is in a homogenous consistency.
Generously coat a skillet with nonstick cooking spray and heat over medium-low heat. Drop about 1/4 cup of batter on the skillet and let it cook until you see bubbles begin to form in the middle of the pancake. Flip and cook the other side for about 2 minutes or until cooked through. Coat skillet again for each pancake, otherwise they will stick to the pan.
Top the pancakes with the warm peaches and drizzle the remaining 1 tbsp of honey.