Banana Peaches and Cream Pancake
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://foodforthefinicky.blogspot.com/search/label/Breakfast
1 cup flour
2 tbsp. golden flaxseed
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 ¼ tsp. baking powder
1 egg slightly beaten
1/2 cup milk
1 tbsp. vegetable oil
15 oz. can peach slices in 100% juice, drained and pureed (use only 3/4 cup of the puree)
1 ripe medium banana, pureed
- Combine dry ingredients. Add remaining ingredients until blended, be careful not to over mix. Preheat a large skillet on medium heat. Spray skillet with cooking spray. For each pancake, pour 1/4 cup batter to skillet, spreading in circular motion with a spoon. Leave a couple inches of space between each pancake. Allow the bottom to turn lightly brown and top to slightly bubble, turn over pancake and cook for an additional 1 -2 minutes. Repeat until all of the batter is used up. Makes about ten 4-5 inch pancakes.
- Topping options: My favorite topping is margarine, light whipped cream and a dusting of powdered sugar. Or, serve with heated (to liquefy) peach preserves and light whipped cream. Or, use your own creativity and have fun with the topping!
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