Peach Oat Pancakes (flourless, gluten-free, refined sugar-free)

Have you ever met anyone who didn’t like pancakes?? Honestly, is there such a thing as not liking pancakes? I mean it’s carbs that you can put unlimited toppings on… what’s not to like? I LOVE pancakes, as you might have guessed by now 😉

Love pancakes too? Look no further, here are your new favorite “it’s ALMOST Fall” pancakes.

These Peach Oat Pancakes are an easy, healthy, whole grain breakfast; making them a great alternative to regular ole’ basic pancakes. Filled with cinnamon, ginger, and juicy peach flavor… Let’s sit down, grab a cup of joe, and chat more about these Peach Oat Pancakes 🙂

I’m biting my tongue a bit writing this post. You see, growing up my Mom tried to make us eat super healthy oat pancakes and YUCK! As a kid, I wanted normal plain pancakes!! …Fast forward several years later, and here I am… That SAME Mom trying to feed my kids healthy oat pancakes. The peach doesn’t really fall far from the tree! 😉

And, have you ever had a Colorado Peach before?

Eating fresh palisade peaches during peach season in Colorado is awesome. They are huge, juicy, and full of flavor! If you are in Colorado in August or September GET SOME PALISADE PEACHES!!

These pancakes? They have peach PUREE in them and peaches ON TOP. So you might as well call them DOUBLE peach pancakes!

These Peach Oat Pancakes are also made with thick and hearty (certified gluten-free) oat flour. You may have heard by now about my love of oats. Because I don’t have any digestive issues when I eat oats (or oat flour) and oats are also a whole grain, I use them often.

Using oat flour rather than an all-purpose gluten-free flour makes these pancakes “flourless,” whole grain and full of fiber.

So yeah, they’re healthy. But ya’ll. They’re delicious and totally worth it. I think even the kid in me would agree! 🙂

Okay, enough talking, let’s make some darn Peach Oat Pancakes!

First, in a large mixing bowl, combine all your dry ingredients: oat flour, baking powder, baking soda, cinnamon, ginger and salt. The cinnamon and ginger add a deep, warm, fall-flavor to these pancakes, that is to die for.

In a separate medium-sized mixing bowl, combine all your wet ingredients: coconut oil, honey, vanilla and an egg.

Now take your yummy ripe peaches (about 2 1/2-3 peaches) and slice the skin off of them, cut pieces off of the pit, and put them in a blender. Blend your peach slices till they make a nice, smooth peach puree.

Add 1 cup of peach puree to your bowl with wet ingredients. That is the first KEY component to these Peach Oat Pancakes; Adding peach puree to the batter adds that extra touch of peach flavor to the background of the pancakes that completes them. Please don’t skimp and use applesauce instead! It just won’t be the same.

Then, combine your wet and dry ingredients and stir them together.

Your Peach Oat Pancake batter is ready to go!

If your batter feels too thick you can add in 1-2 tablespoons of your milk of choice (I prefer unsweetened Almond Milk) to thin it out.

Key component #2: Let your pancake batter rest while your pan on the stove (or griddle) heats up.

Oats need a good 5-10 minutes to soak up all the wet ingredients or the batter will not be thick enough yet to make pancakes with. 

These Peach Oat Pancakes cook best on medium heat on a pan on the stove (or griddle) for a few minutes on each side (with the pan sprayed with no-stick spray before putting the pancake batter on the pan).

Top your Peach Oat Pancakes with more ripe, chopped peaches. Drizzle with honey or maple syrup. Drool. Devour.

These pancakes are the PERFECT breakfast for that awkward “it’s summertime still… but I can’t wait for fall!” because of their warm, fruity flavor combination.

Now, tell me, do you know anyone who doesn’t like pancakes?!? Let me know in the comments, below!

Looking for more fruity recipes? Check out my paleo Peach Crisp, gluten-free Blueberry Pancakes, or my gluten-free Lemon Pancakes. 

5 from 1 vote

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Peach Oat Pancakes (flourless, gluten-free, dairy-free, refined sugar-free)

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Servings: 8 pancakes

Calories: 100 kcal

Ingredients

Dry Ingredients

• 1 cup oat flour (certified gluten-free)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt

Wet Ingredients

• 2 tbsp coconut oil (melted, room temperature)
• 1 tbsp honey (or maple syrup)
• 1/2 tsp vanilla
• 1 egg

Peaches

• 1 cup peach puree (2 1/2-3 peaches)
• extra peaches for topping, diced (1-2 peaches)

Instructions

1. In a large mixing bowl, combine all dry ingredients (oat flour, baking powder, baking soda, cinnamon, ginger, salt).

2. In a medium sized mixing bowl, mix all your wet ingredients (coconut oil, honey, vanilla, egg). 

3. Take 2 1/2-3 peaches, slice and de-skin them, and blend them in a blender or food processor till they are pureed. Add 1 cup of peach puree to your wet ingredients. 

4. Add your wet ingredients into your dry ingredients and stir until well combined. 

5. Heat a pan on your stove top to medium-medium high heat (or heat up a griddle). 

6. While your pan is heating up, let your batter rest. This gives your oats a chance to soak up your wet ingredients and thicken up for a few minutes.

7. Once you pan is hot, spray it with no-stick spray and put your pancake batter on, in small amounts and spread it out with a spoon to make a round pancake shape (about 4-5 inches across in size).

8. Cook for a few minutes until light brown on one side, flip and cook for another few minutes until light brown on that side as well.

9. Repeat until all of the pancake batter has been cooked. You should have about 8-10 pancakes. 

10. Top with fresh, chopped peaches. Devour!

Recipe Notes

Store leftovers in the fridge, and they should last 3-5 days.