Recipe courtesy of Colin Ambrose
Whole Wheat Peach Pancakes
- Yield: 4 to 6 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 205
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 52
- Sodium
- 277
- Total: 2 hr 20 min
- Prep: 2 hr 10 min
- Cook: 10 min
Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 tablespoons unsalted butter (melted)
3 tablespoons brown sugar
1 1/2 cups milk
Fresh peaches
Directions
- In a mixing bowl, sift the dry ingredients. In a separate bowl, combine all other ingredients, except peaches, using a whisk. Combine dry and wet ingredients. Let rest for 2 hours.
- Heat griddle. In the meantime, slice peaches thinly. Spoon pancake mixture onto the griddle. The sliced peaches should be added immediately. Flip once.