Saturday, July 31, 2010

Whole Wheat Cinnamon Peach Pancakes

I have been playing around with my favorite healthy pancake recipe. I have used it before with my Whole Wheat Pancakes with a Berry Sauce post. I love these pancakes because they are sweetened with honey instead of sugar, they're whole wheat and they are made with low-fat milk but they still satisfy that pancake craving. Peaches are my favorite fruit and I had some ripe ones in the fridge. I was wanting pancakes more than anything so I decided to mess around with some peach pancakes...they were yummmmy!

Whole Wheat Cinnamon Peach Pancakes
Adapted from


3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
1/2 cup non-fat milk
1 tablespoon honey
1/4 teaspoon vanilla
1-2 ripe peaches, chopped into small chunks
1/2 cup syrup
1/2 teaspoon cinnamon
Confectioners' sugar, optional


Preheat oven to 200 degrees F. Preheat a large nonstick griddle or skillet over a medium-low flame.

In a medium bowl, whisk together the dry ingredients. In another medium bowl, beat together the eggs, buttermilk, non-fat milk, honey and vanilla.

Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Fold in half of the peach chunks

Over low heat, heat the rest of the peach chunks with the syrup in a small saucepan to warm.

Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready.


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