Name: Caramelized Peach and Oat Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: ⅔ cup plain yogurt; 2 tablespoons butter or coconut oil, melted; 1 tablespoon lemon juice (about 1 small lemon, juiced); 1 tablespoon honey or maple syrup; 2 teaspoons vanilla extract; 2 eggs; 1 cup oat flour*; ½ teaspoon baking soda; Slightly heaping ¼ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cinnamon; 1 peach, halved, pitted and very thinly sliced (into about ⅛-inch slices)

1 In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.

2 In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.

3 Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.

4 Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.

5 You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.

6 Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.

7 Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes keep well in the fridge, covered, for several days. Freeze them for up to 3 months.