Peach & Walnut Oatmeal Pancakes with Maple Syrup PRINT
- YIELD: 6 large pancakes or 12 small cakes
- PREP TIME: 20 min
- COOK TIME: 5 min
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 almonds, and fresh peaches. The moistness of the pancakes comes from milk and sour cream— but, I used low-fat milk and nonfat Greek Yogurt. A ¼ stick of butter is added to give these pancakes a rich flavor, so cutting calories made me feel less guilty. Pure maple syrup is the final touch to these hearty and delicious pancakes.
|1||cup old fashioned oats|
|1||cup all-purpose flour|
|½||cup brown sugar|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|pinch kosher salt|
|1||teaspoon ground cinnamon|
|¼||cup, chopped walnuts|
|¾||cup sour cream (I used nonfat Greek Yogurt)|
|¾||cup whole milk (I used 1% milk)|
|1||teaspoon vanilla extract|
|¼||cup walnuts, coarsely chopped (I pre-toasted them)|
|¾||cup peaches, diced (approx. 1 ripe fresh peach;drained can peaches would work|
|½||stick unsalted butter, ¼ cup, melted, plus additional for buttering skillet|
|Maple syrup or honey, for drizzling|
|NOTE: You can add any kind of fruit that you desire|
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 1-2 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.