Cinnamon Peaches and Cream Pancakes

After receiving some samples of Bob’s Red Mill Gluten-Free Pancake Mix, I developed a hankering to get creative with toppings. They are actually lovely when paired only with maple syrup, but who can resist a stack of AMAZING peaches and cream pancakes?

Bob’s Red Mill has a plethora of dairy-free pancake mixes (Buckwheat, Organic 7 Grain, Organic Cornmeal, and Organic High Fiber), but for Food Allergy Awareness Week I decided to go with the Gluten-Free Pancake Mix, which is made in a gluten-free and dairy-free facility.

Special Diet Notes & Options: Peaches and Cream Pancakes

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian. Use egg-free and vegan pancakes, if desired. The Gluten-Free Pancake Mix that I used can be made egg-free / vegan (they have an option).

Chunky Option: For more of a fresh fruit peaches and cream experience, skip blending the peaches with the chia seeds, lemon and salt. Instead, layer the macerated chopped fruit with the pancakes and coconut whip: pancake, whipped topping, fruit, pancake, whipped topping, fruit, pancake, fruit, swirl of whipped topping.

Cinnamon Peaches and Cream Pancakes

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This is the pureed version, with a spoonable / pourable peach topping. For a fresh, chunky variation on this peaches and cream pancakes recipe, see the option in the post above.

Author: Alisa Fleming

Serves: 4

Ingredients

• 2½ cups chopped peaches (about 4 small to medium)
• 2 tablespoons honey or agave nectar
• ¼ teaspoon ground cinnamon
• 1 to 2 teaspoons chia seeds (optional)
• Squirt of lemon juice
• 2 pinches salt, divided
• Sweetener, to taste (I use vanilla stevia)
• ½ cup chilled coconut cream (see note below)
• 1 tablespoon organic powdered sugar
• ½ to ¾ teaspoon vanilla extract
• 1 batch pancakes prepared with ½ teaspoon ground cinnamon (I used Bob's Red Mill Gluten-Free Pancake Mix for 12 dollar pancakes)

Instructions

1. Place the chopped peaches in a bowl, and stir in the honey or agave, and the cinnamon. Let sit for 20-30 minutes.
2. In a small mixing bowl, blend the coconut cream, powdered sugar, vanilla and a pinch of salt, until nice and whipped, about 1 to 2 minutes. Place in the refrigerator.
3. Remove ½ cup of the chopped peaches to a separate bowl, placing the remaining peaches and juices in your blender. Add the chia seeds, if using (they add nutrition and thicken, 2 teaspoons will thicken as much as shown in the picture), lemon juice, and a pinch of salt. Puree. Taste test and add your desired sweetener to taste (I use about 5 to 7 drops of vanilla stevia).
4. Cook pancakes.
5. Place a pancake on each of 4 plates. Top each with a dollop of the coconut whip. Top with a pancake and gently press down. Repeat with another dollop of coconut whip and another pancake. Top with the peach sauce and garnish with additional coconut whip and the reserved chopped peaches.

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