Made a delicious breakfast for my little fam jam this morning. A dutch pancake with peaches. Oh so yum!
Peachy Dutch Pancake adapted from Clean Eating Magazine
- 3 large Eggs
- 3/4 c unsweetened Almond Milk
- 2 tbsp evaporated cane juice
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 2 Tbsp ground flax meal
- 1/2 cup whole wheat flour
- 2 Tbsp butter
- 1 cup sliced peaches (I used nectarines)
ONE: Place a heavy, 12 inch cast iron skillet in the oven and heat to 425*F.
TWO: In large bowl, beat eggs. Add milk, cane juice, vanilla, salt, nutmeg and flax; whisk to combine. Add flour and whisk until just blended. Open oven door and carefully add butter to skillet. Close oven while butter melts, 1 to 2 minutes. Remove skillet from oven and pour melted butter into batter; whisk until just blended.
THREE: Pour batter back into hot skillet and arrange peach slices over top. Carefully return skillet to oven and bake until edges are puffed and golden brown. Serve with maple syrup or lemon juice and toasted almonds!