I love this point in the summer, when the farmers market is in full swing and fresh produce is abundant! I shop at our local farmers market every weekend before I do my regular grocery trip. That way I can pick up local produce, and plan my meals around what is in season.
This we
ek I found peaches that were perfectly ripe. Their sweetness goes wonderfully in these oatmeal pancakes! I added ginger to balance the sweetness of the peaches and add a hint something exotic. The ginger also adds subtle depth to the flavor of the pancake, making your taste buds question the fact that these are just normal pancakes. My peaches were small, so I used two, but a single large peach would work as well. I used three slices per pancake, which was just enough, you could even try four!
We had a few leftover pancakes which made a great afternoon snack to throw into my lunch bag for work (Am I the only one who likes munching on cold leftover pancakes??). These pancakes can also be frozen to make a quick weekday breakfast. Let me know if you choose to make this recipe. Enjoy!
- 1 ½ cups milk of choice (I use soymilk)
- 1 cup rolled oats
- 1 egg, divided
- 2 TBS canola oil
- ⅔ cup white whole wheat flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 2 small peaches, sliced
- In a medium bowl, warm the milk slightly (I used the microwave for 1 minute). Add oats and let stand a few minutes.
- Separate the egg yolk and whites and place the yolk into the milk mixture. Add canola oil to the milk mixture and stir well to combine.
- In a small bowl, sift together flour through ginger. Add to milk mixture and stir until just incorporated to form the batter.
- Whisk egg whites until they form a stiff peak. Fold into pancake batter.
- Heat a griddle (preferably cast iron) until water sizzles on contact. Place about ¼ cup batter onto hot griddle and top with peach slices.
- Flip pancake when bubbles start to form on the top. Cook until golden brown on both sides. Repeat with remaining batter and peach slices. Makes approximately 10 pancakes.
Recipe inspired by Cookie and Kate. I shared this recipe at Two Cup Tuesday.
