Peach & brown sugar pancakes

Peach & brown sugar pancakes

A sweet and fruity breakfast dish, these Peach & Brown Sugar Pancakes are perfect for a cozy morning treat. They are suitable for a vegetarian diet and are best enjoyed during the summer when peaches are in season. This recipe covers 15% of your daily requirements of vitamins and minerals.

Ingredients

brown sugar

brown sugar

0.5 tsps

free range eggs

free range eggs

1

milk

milk

183 ml

pancake mix

pancake mix

130 ml

peach

peach

0.75 can

shortening

shortening

2 Tbsps

vegetable oil

vegetable oil

1 Tbsp

Method

  • Puree 3/4 can peaches by placing slices only, no juice in a blender or food processor. Pulse couple of times to get a chunky (apple sauce) texture.
  • Heat skillet or griddle on medium-high heat with shortening. In a small bowl or cup, whisk egg and oil. In medium mixing bowl, combine pancake mix, milk, egg and oil mixture and brown sugar.
  • Whisk until smooth and bumpy. (Don't mix too much, pancakes will be tough) Fold in peach puree.
  • Pour mixture into hot skillet a cup at a time to create large puddles of dough. Turn once, after bubbles appear in dough ovals. Cook in batches. Pancakes should be browned.
  • Serve on plates with butter and syrup (optional).

Nutrition:

476 kcal

Carbs

41 g

Fat

30 g

Protein

12 g

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