Vegan Peach Cobbler Pancakes
These vegan peach cobbler pancakes are super fluffy, thick, and stuffed with fresh peaches. They are easy to make with no egg, butter, or dairy, and can easily become gluten-free. You only need one bowl! These pancakes are the perfect peach breakfast and taste just like peach cobbler.
Equipment
- 1 Large Mixing Bowl
- 1 Electric Skillet or frying pan
Ingredients
- 1 flax egg (1 tablespoon flaxseed + 3 tablespoons water)
- 1 cup all purpose flour or gluten-free 1:1 flour (see notes)
- 1 tablespoon coconut sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 5 tablespoons unsweetened plant milk
- 2 tablespoons melted coconut oil
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup finely diced peaches fresh or canned
Optional Toppings
- coconut whipped cream
- sliced peaches
- pure maple syrup
Instructions
- Prepare the flax egg by stirring together 1 tablespoon of ground flaxseed with three tablespoons of warm water. Set aside for 5-10 minutes to thicken.1 flax egg
- Dice fresh or canned peaches into small bite-sized chunks, about the size of a dime. Measure out ½ cup diced peaches to use in the pancakes. Set aside.½ cup finely diced peaches
- In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, cinnamon, and salt until evenly combined.1 cup all purpose flour, 1 tablespoon coconut sugar, 1 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Add the plant milk, melted coconut oil, maple syrup, vanilla extract, and flax egg to the bowl. Stir together until a smooth, creamy pancake batter forms.5 tablespoons unsweetened plant milk, 2 tablespoons melted coconut oil, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, 1 flax egg
- Gently fold in the diced peaches until they are evenly distributed throughout the batter. Be careful not to crush them too much.½ cup finely diced peaches
- Preheat an electric griddle or large non-stick pan over medium heat (about 275-325 degrees Fahrenheit). Spray thoroughly with non-stick cooking spray.
- Add about ¼ cup of pancake batter to the pan per pancake. Use a spoon to gently shape the batter into a circle shape.
- Cook each pancake for 2-3 minutes, or until the edges set up and become golden. Flip the pancake and cook another 2-3 minutes on the other side until the pancake is cooked through. Then remove the pancake from the heat.
- Repeat this process until all the pancake batter has been used. Top the pancakes with dairy-free coconut whipped cream, fresh peaches, and pure maple syrup, if desired. Enjoy!coconut whipped cream, sliced peaches, pure maple syrup
Notes
Storing & Freezing: Store leftover pancakes in an airtight container in the fridge for 2-3 days. You can freeze leftover peach pancakes in an airtight container or Ziploc bag for up to 30 days.
Peaches: Use fresh peaches or sliced peaches canned in 100% juice. Be sure to dice them into bite-sized pieces before mixing them into the pancakes.
Gluten-Free Pancakes: Replace the all-purpose flour with gluten-free 1:1 flour with xanthan gum.
Sugar Substitutes: You can use organic cane sugar in place of coconut sugar.
Plant Milk: Any unsweetened plant milk works well. I use unsweetened almond milk.
Oil Substitutes: You can replace coconut oil with olive oil, vegetable oil, or canola oil. For oil-free vegan peach pancakes, use unsweetened applesauce instead of oil.
Please see the blog post for more helpful tips for making the pancakes.