PEACHES RECIPE

How To Make Peach Pie Pancakes

Ingredients

1 cup (120g) white whole wheat flour or gluten-free* flour

1 ½ tsp baking powder

¾ tsp ground cinnamon ¼ tsp salt

1 tsp unsalted butter or coconut oil, melted

2 tsp vanilla extract

½ cup (120g) plain nonfat Greek yogurt

¾ cup (180mL) nonfat milk

½ cup (100g) finely diced Pittman & Davis Georgia Peaches (fresh or canned in 100% juice and drained)

Directions:

1. Using a medium bowl, mix together the baking powder, flour, cinnamon and salt. In another bowl, whisk together the vanilla and butter. Add the Greek yogurt, stirring until there are no longer any lumps. Alternately add flour mixture and milk, starting and ending with flour, and stir until combined. Gently fold in the peaches.

2. Coat nonstick pan or griddle with cooking spray and preheat over low heat.

3. Use 2 tablespoons of batter for each pancake; place the batter on the hot pan and spread into an even, circular shape. Cook for 2-3 minutes until the bottom is slightly brown or skin is forming around the edges. Flip the pancake and cook the other side for 1-2 minutes or until golden brown. Glaze the top of the pancake with pure maple syrup, if desired.