Baked Paleo Peach Pancake
Baked pancakes are the best breakfast hack! All the flavor and texture of normal pancakes, with zero time spent flipping! A hands-off breakfast that everyone will love.
Servings: 6
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.