You MAY or may not be pancake-d out, just coming off of the weekend and all, but I’m going to challenge you to do something for yourself. Make pancakes (hopefully, these pancakes) on a week day. Wake up 30 minutes earlier, flip some batter and sit down for the most important meal of the day.
Then head to work…sorry! Someone’s gotta do it.
This recipe was inspired by these Pineapple Upside Down Banana Pancakes (which you should try out, too).
Makes two pancakes
1 small peach, peeled and sliced
1/2 cup brown rice flour
1/4 cup almond milk, plus more as needed
1/2 ripe banana
1/4 teaspoon baking powder
Pinch sea salt
Earth balance, or butter, as needed for the peaches
Turn a pan to medium heat with 1/2 tablespoon or so of Earth Balance (or butter), and add in the peaches to sauté. In the meantime, combine almond milk and banana in a blender, until smooth (should be just a few seconds). Pour into a mixing bowl, and whisk in the brown rice flour, baking powder and salt, plus more almond milk if needed. Once the batter is well-mixed, add a bit more Earth Balance to the pan. Divide the sautéed peaches in the pan, so that you can pour the batter over and make two distinct pancakes. Pour batter into the pan, forming two circles directly over the peaches, and flip after 3-4 minutes. Once fully cooked, top with agave nectar or maple syrup.
These light pancakes are also vegan and gluten free. Party!