As October rolls in, confirming the fall season, we give our last farewell to summer and it's delicious, sweet fruit with these granola stuffed peach pancakes.
(photo and adapted recipe courtesy of init4thelongrun.com)
Makes 5 pancakes
1 flax egg (1 tbsp ground flax, 3 tbsp water)
1½ cups gluten-free flour
2 tbsp coconut sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp salt
1 cup almond milk
1 tsp vanilla extract
½ cup of granola + additional for topping (we suggest Original Niagara Blend)
1 diced peach
almond butter (optional)
Combine ground flax and water to a dish and stir. Let rest for 5 minutes to thicken.
In a separate bowl, combine gluten-free flour, coconut sugar, baking powder, cinnamon and salt.
In a separate bowl, whisk together flax egg, almond milk and vanilla extract.
Create a well in the dry ingredients and slowly pour in wet ingredients. Mix until just combined, not overworking the batter. Fold in granola.
Heat frying pan or griddle on medium high, lightly coat with coconut oil or non stick spray and pour in pancake batter.
Top pancakes with diced peach, almond butter and additional granola.