Peach and Walnut Oatmeal Pancakes with Maple Syrup
Forget boxed pancake mixes! Most likely, you have the ingredients you need to make these pancakes, that have just the right balance of cinnamon, old-fashioned oatmeal (for texture), a crunch of toasted walnuts, and fresh peaches. Pure maple syrup is the final touch to these hearty and delicious pancakes.
Course Breakfast
Cuisine American
Keyword Peach and Oatmeal Pancakes, Peach, Walnut and Oatmeal Pancakes
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 6
Author Debby - www.AFeastfortheEyes.net
Ingredients
1cupold fashioned oats
1cupall-purpose flour
1/2cupbrown sugar
2teaspoonsbaking powder
1/2teaspoonbaking soda
Pinchkosher salt
1teaspoonground cinnamon
3/4cupsour creamI used nonfat Greek Yogurt
3/4cupwhole milkI used 1% milk
2large eggs
1teaspoonvanilla extract
1/4cupwalnutscoarsely chopped (I pre-toasted them); optional
3/4cuppeachesdiced (approx. 1 ripe fresh peach; drained can peaches would work
1/2stick unsalted butter1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honeyfor drizzling
Instructions
Mix dry ingredients in a bowl.
In a another bowl, mix the wet ingredients
Whisk the wet ingredients into the dry until just combined, then fold in the diced peaches and walnuts.* Stir in the melted butter.
NOTE: *I store my walnuts in the freezer, so that the oil doesn't cause them to go rancid. I toast the frozen walnuts in a dry skillet on high heat for 1 to 2 minutes.
Heat a griddle over medium heat and brush with additional melted butter.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
Cakes will cook in about 2 minutes on each side.
Keep pancakes tented with foil as they come off the griddle to keep them hot.
Serve with pure maple syrup over the top.
Notes
NOTE: You can add any kind of fruit that you desire