Peach pancakes

Last weekend we enjoyed some mind-blowingly amazing peach pancakes (with foie gras butter!) at Perla. They were my perfect brunch/lunch solution, both savory and sweet.

The pancakes have definitely been on my mind all week, so I decided to make a lighter, healthier version, using a mix of whole wheat and almond flours, to satisfy that craving.

It’s an easy enough recipe to whip up on a weekday morning or you can save it for this weekend.

Peach pancakes 

You’ll need:

• 2 T dark honey
• 1 cup almond flour
• 1 cup whole wheat flour
• 2 eggs
• 1 cup almond milk (I used one sweetened with agave, but if the kind you’re using is sweeter, adjust honey accordingly)
• 1 t baking powder
• pinch of salt
• 2 donut peaches, diced
• maple syrup, for serving

1. In a large mixing bowl, whisk together honey, eggs, and almond milk. Gradually sift in flours and baking soda. You should get a loose but not too runny batter. Fold in diced peaches.

2. Heat up a pan or skillet to medium heat, grease with butter or coconut oil (if you want to keep this dairy free). Ladle about 2 tablespoons worth of batter per pancake and flip once bubbles begin appearing, then cook briefly on the other side.

3. Serve with additional peach slices and your best maple syrup.