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!
Oatmeal Pancakes with Peaches and Ginger
These ordinary pancakes are transformed with fresh peaches and a hint of ginger. Try them for your next brunch or breakfast!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-3 servings
- Category: Breakfast
Ingredients
- 1 ½ cups milk of choice (I use soymilk)
- 1 cup rolled oats
- 1 egg, divided
- 2 TBS canola oil
- 2/3 cup white whole wheat flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp ground ginger
- 2 small peaches, sliced
Instructions
- 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.
turned out great! tried bigger pancakes– quickly reverted back to 1/4C scoops of batter; too much more and they break apart flipping. the oats cook nicely, providing flavor but not standing out too much in terms of texture. the mix didn’t stick to my cast iron and bubbles almost immediately so I waited til edges darkened to flip. I followed the recipe to a T except for subbing olive oil and dicing my peaches. Grateful for an oaty use of my wrinkled peaches. Next time, I will add a bit more salt.
I love that you enjoyed the recipe. Olive oil sounds like a delicious and healthy swap, I’ll have to try it!