Coconut Peach Pancakes with Grilled Peaches
Ingredients
- 1 ripe banana
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp sugar or maple syrup
- 1 1/2 cups white whole wheat flour
- 1 1/4 cups coconut milk beverage (not canned)
- 2 tbsp coconut flakes
- 1 peach or nectarine, diced
Grilled peaches
- 2 peaches or nectarines
- 1 tbsp maple syrup
- Pinch cinnamon
- Pinch nutmeg
Preparation
Preheat a griddle, grill, or pan.
In a mixing bowl, add the banana and mash it with a whisk or fork until mostly smooth.
Add the ground flax seeds and water, stir well, and let sit for 2-3 minutes.
Add the apple cider vinegar, vanilla extract, salt, and sugar or maple syrup, and mix well.
Add the baking soda and baking powder, stir well; the mixture will react and start to fluff up.
Add the flour, coconut flakes, and coconut milk beverage, and mix to form a thick batter, avoiding over mixing.
Fold in the diced peach or nectarine.
When the griddle is ready, scoop 1/4 cup of batter onto the surface and cook for 2-3 minutes or until the bottom is golden.
Flip the pancake and cook the other side for 2-3 minutes.
Remove from heat.
While the pancakes are cooking, combine the sliced peaches or nectarines with maple syrup, cinnamon, and nutmeg, and toss to coat.
Add to the preheated grill and cook for 3-4 minutes or until grill marks appear.
Flip and cook for an additional 3 minutes.
Serve immediately with the pancakes.
