Lazy mornings and BIG hearty breakfast that feel like warm hugs on the weekends: that’s totally my jam! It’s the feeling of home when everyone is still in pyjamas and we have nowhere to be and we can all share a laugh or actually finish a cup of coffee while it’s still hot.
Sometimes we even rock a super indulgent breakfast for dinner because hey, it can be nice from time to time to not have to say the word, “EAT!” every 5 mins at the table especially when there’s coconut whip involved!
Last week our neighbours graciously gave us a box of their delicious peaches right from their tree- these were soooo juicy they were dripping at each bite! So what better than to forego the meal plan and make breakfast for dinner! That’s how these spiced peach and caramel topped pancakes came to be!
This whole recipe comes together in about 35 mins if you can create a little routine on how you navigate around your kitchen.
I like to make my pancake batter in a blender so that I don’t have to worry about too many dishes and to boot it gets nice and smooth. This part is super quick so I leave it until last they’re nice and warm when it’s time to eat! Ready? Lets do this!
Spiced Peach and Caramel Pancakes
- 3 cups flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 3 cups soy milk
- 1/4 cup vegetable oil
- 5-6 peaches, peeled
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp cornstarch
- 4 tbsp water
- 2/3 cup maple syrup
- 1/3 cup coconut oil
- 2 tbsp cookie butter (best!) or almond butter (heaping table spoons of either or!
In a blender combine all of the wet and dry ingredients and blend for 1-2 minutes until well mixed- do not over mix!
Heat a pan to medium low heat, spray lightly with cooking spray.
Spoon pancakes in desired size onto pan, cook on one side until bubbles start to form, then flip.
Cook for another 1-2 minutes or until golden brown.
Prepare peaches by washing fuzz, peeling skin and cutting into chunks.
Add to a sauce pan and turn heat to medium high.
Add brown sugar and cinnamon and allow to come to a boil.
Using a potato masher, mash all the peaches into uniform chunks.
Reduce to a simmer. In another bowl combine corn starch and water and pour into sauce pan. Allow to thicken slightly, remove from heat and store in mason jar.
In a microwavable bowl, add all ingredients and put into microwave for 30 seconds at a time until melted.
Carefully stir with a whisk ensuring that the oil mixes well into the cookie butter and maple syrup.