Start the day off right with oatmeal and caramelized peach pancakes.
- 6 Ripe peaches
- 4 tablespoons Butter, divided
- ½ cups brown sugar
- ½ cups Quick Cooking Oats
- ¾ cups All purpose flour
- ½ cups Whole wheat flour
- 2 teaspoons Baking soda
- 1-½ tsp baking powder
- 1 teaspoon Salt
- 1 tbsp Granulated sugar
- 1 teaspoon Cinnamon
- 1-¼ cup Milk
- 1 Egg
- 1 teaspoon Vanilla
- 4 tablespoons Canola oil, for cooking pancakes
Cut the peaches into quarters, then cut each quarter into three sections. Heat 1 tablespoon of butter in a skillet over medium heat. Add sliced peaches, tossing to coat. Reduce heat to low and sprinkle brown sugar over peaches. Continue cooking, stirring occasionally, for about 15 minutes, until the peaches are tender and the sugar is syrupy.
Pulse the rolled oats in a food processor for a few seconds to quickly chop them. Combine flours, oats, baking soda, baking powder, salt, granulated sugar and cinnamon. Add milk, egg and vanilla.
Heat 1 tablespoon of oil in a skillet over medium heat. Add ¼ cup batter for each pancake. Cook 4 minutes on each side, until cooked through. Repeat with the rest of the dough.
Garnish with peaches and peach syrup. Enjoy!
Note: I freeze extra pancakes and reheat them, flipping halfway through.