Tags

, , , , , , ,


Don’t you just love harvest season? My husband and I go to our local farmer and even though the shop is tiny, we walk around for about 20 minutes looking at all the produce. We spend around $30.00 each week on fresh produce and vegetables which is amazing considering I am also preparing foods to be frozen and canned for the winter months. This week we not only found plums but we also found fresh peaches. We wanted to pick our own peaches but it was hard to find a farmer that gave us this option around our town. So we settled for picking our own apples and just picking a basket peaches off the farmers’ table.

Let’s just say these little peachy treats didn’t last long in our household. We have another batch available now but I made a big dent in our stock on Saturday morning when we decided to cook breakfast outside on our porch. We made peach pancakes with a creamy “peaches ‘n cream” sauce. The sauce was inspired by the Coconut with Pineapple Sauce Pancakes sauce from the vegan cookbook called Vegan with a Vengeance.

Sauce:
15oz peaches, seeded, peeled and diced
¼ c almond milk, unsweetened vanilla flavor
3 tbsp cornstarch
2 tbsp sugar
1 tsp vanilla extract
1 tsp almond extract

1. Place the peaches, nondairy milk, cornstarch and sugar in a small saucepan over medium heat. Bring it to a boil.
2. Reduce heat once it has reached the boiling point. Remember to stir occasionally through the whole process.
3. Simmer for about 5-10 minutes until the Peaches ‘n Cream Sauce thickens. It will be slightly thin but do not worry it will thicken up as it cools off a little.
4. Place in a small glass bowl and put aluminum foil over the top to keep it warm.

Pancakes:
You can use your own recipe or use this one that I concocted to go along with the peach theme.

1 ¼ c all-purpose flour
2 tbsp baking powder
½ tsp salt
2 tsp pumpkin pie mixture
1 tsp ground cloves
Pinch of cardamom
1/3 c water
1¼ c almond milk
2 tbsp pure maple syrup
1 tsp vanilla extract, or use coconut extract if you have it on hand
2 tbsp canola oil
2 peaches, seeded, peeled and diced
2 peaches, seeded and sliced

1. Mix all the ingredients together in a large bowl.
2. Scoop the batter on a griddle pan as normal.
3. Then place a few slices of the peaches on the top of the batter of each pancake as it cooks. Do this right away so the batter and peach will adhere for when you flip them.
4. When you see tiny bubbles on the top, it’s time to flip the pancake onto the peach side. Do this as normal and let the peaches caramelize as the other side of the pancake cooks.
5. Serve when both sides are browned and top with the “peaches ‘n cream’ sauce. There is no need for syrup really but if you want a super sweet treat go ahead and use a little maple syrup on top too. Enjoy!

About these ads