A delicious summery breakfast!
(Ignore the ugly benchtop in the background- I just moved into this apartment in NYC and there aren’t many areas with good light!)
1 cup oat flour or finely ground rolled oats
1/2 cup all purpose flour, spelt flour, or a gluten free blend
1/2 tsp salt
1 tsp cinnamon + 1/4 tsp nutmeg (optional)
2 tablespoons sunflower/canola/coconut oil
1/3 cup water
1 cup non-dairy milk
1 tsp vanilla extract
2 tbls maple syrup
1 or 2 fresh peaches, sliced
Whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Add the wet to the dry and mix until just combined, adding more milk if the batter is too thin. Let the batter sit for 10 minutes.
Pour batter into the pan, then press 3-4 slices of peach into the pancake.
Serve with extra peach slices and maple syrup 🙂