This baked paleo peach pancake combines two of my favorite things, and is more delicious than I can put into words. I have been skeptical for years about baked pancakes and I am so glad I finally took the plunge and made one for myself! The entire process is easy from start to finish, and dare I say, JUST AS SATISFYING as traditional pancakes? Well, at least a very close second—you can never beat the real deal.
The main reason I love this baked paleo peach pancake, is that it is completely hands-off after you pop it into the oven. I’m all about flipping flap jacks, but I don’t always have time. And if you’re like me and eat pancakes 3-4x week, you are all about time-savers.
I decided to go the paleo route for this baked paleo peach pancake because A. I’ve been single handedly keeping oat farmers in business, and while we love each other, we need some space, and B. because I wanted to see of it could be as filling as grain-based pancakes. And guess what, it is! Most mornings I wake up with extreme hunger and then go on to pack my day with active pursuits, and this baked paleo peach pancake totally filled me up and kept me going!
Ok, enough said. Go grab yourself some gorgeous summer peaches, (pro tip: get a few extra for topping and for making your second batch later in the week), and prepare to indulge in this low carb, perfectly delicious breakfast.
Baked Paleo Peach Pancake
Ingredients
- 4 eggs
- 1 cup coconut milk + ½ t. apple cider vinegar
- ½ cup almond flour
- ½ cup coconut flour
- 2 tbsp flax meal
- 1 tbsp coconut oil
- ½ tsp vanilla
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 sliced peach
- Butter for greasing the pan
Instructions
- Preheat the oven to 400 degrees. Measure out one cup of coconut milk and stir in the apple cider vinegar. Allow it to sit while you prep the rest of the ingredients.
- Whisk the eggs in a large mixing bowl. In a separate bowl, mix the dry ingredients. Slice the peach, and generously butter a 9x13 pyrex baking dish.
- Next, pour the coconut milk into the eggs, followed by the dry ingredients. Stir until combined. The batter will thicken quickly. Using a rubber spatula, scrape the batter into the buttered baking dish. Layer on the peaches, and press them down just a tad.
- Bake for 25 minutes. Cut into 6 squares, and serve with butter, plain Greek yogurt, any peaches that didn’t fit into the pancake, and a drizzle of honey.
