Today, I am featuring one of my favorite bloggers, The Pancake Princess. I have been following Erika for a long time. Her photos are breathtaking and her recipes are so unique. If you head over to her blog, make sure you have time, because you won’t want to stop browsing.
I wanted to share her Peach Streusel Pancakes with you all today.
Hope you enjoy! xo
“These golden pancakes are like peach pie for breakfast: juicy peaches surrounded by a buttery batter, topped with cool Greek yogurt and a smattering of doughy oat streusel. They’re eggless and full of whole grains.”-Erika
Over the fourth, I finally made pie. This pie. Or attempted to. I skimped on the butter in the streusel, which led to a buttery-in-parts, floury-in-other-parts dusting of crumbly flour up top and used Greek yogurt instead of crème fraiche. To be honest, I don’t know what it was supposed to taste like, but I thought it was good. Not outstanding, but a solid pie. My family seemed to agree.
These pancakes are basically that pie, in pancake form. Instead of housing themselves in a superflaky crust, chunks of ripe peaches nestle into a buttery batter* that sets up around the warmed peach chunks. The thin blanket of golden batter dimples and sighs over the peach chunks: not the most structurally sound or photogenic pancakes, but that’s what happens when you forget the egg in a pancake recipe.
The great part is: they work anyway. In the taste department at least, which is what matters. So cover up those nooks and crannies with a thick smear of rich Greek yogurt and a generous smattering of doughy oat streusel and voila: the easiest peach pie you’ll ever make.
*The irony of this is that I’m currently back on the Whole Living detox after a week of intense vacationing (miraculously, Erik agreed to try it with me this time!) and not consuming any batter, buttery or otherwise. We have chosen a week of eating foods free of gluten, dairy, meat, legumes and soy. I’ll let you know how it goes.
For the pancakes:
½ cup oat flour
½ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter, melted
2/3 cup almond milk + 1 tablespoon vinegar
½ tablespoon honey
~1 cup peaches, cubed small*
For the streusel:
½ cup oat flour
¼ cup rolled oats
1-2 tablespoons honey
1-2 tablespoons almond milk
Greek yogurt (I used Chobani plain 2%) and additional sweetener if desired
Directions for the pancakes:
Whisk all dry ingredients together.
Melt the butter in the skillet you intend to fry the pancakes in on medium heat. Meanwhile, combine the milk and honey and whisk into the dry ingredients until just combined.
Once the butter has melted (you can let it cook a bit more until it becomes brown butter), remove the skillet from heat and pour the melted butter into the mixture. Whisk until just combined. Fold in the peach chunks.
With the pan you just melted butter in on medium heat (or medium low if it’s still really hot), dollop 1/4 cup to 1/3 cup amounts of batter into the pan. I would recommend cooking only two at a time, unless your pan is really large. Wait until bubbles begin rising through the batter and the edges start to look dry. Once you can easily slide your spatula under the bottom of the pancake, flip and cook another 2 minutes, or until cooked through. Remove from heat and set aside or keep them warm in your oven on the lowest setting while you cook with remaining batter.
For the streusel:
Whisk oats and oat flour together. Add 1 tablespoon honey and 1 tablespoon milk and stir.
Add more honey to taste and if mixture is too dry, add more milk ½ tablespoon at a time. Use a judicious hand with the milk as this should not be a paste fest—the mixture should be wet enough to stick together but dry enough to be a little crumbly.
Combine Greek yogurt with additional sweetener if desired.
Spread a few tablespoons of yogurt on a pancake. Top with streusel. Eat