What a treat for summertime brunch! As tasty as sweet peach pie (but a whole lot healthier), these pancakes are quick, easy, and completely scrumptious. Nonfat Greek yogurt adds a pack of filling protein, while warm cinnamon flavor makes them taste as good as a dessert. Freeze the leftovers to enjoy later!
½ c. fresh Hale Groves Georgia Peaches, finely diced
1 c. white, whole wheat, or gluten-free flour
1½ tsp. baking powder
¾ tsp. ground cinnamon
¼ tsp. salt
1 tsp. unsalted butter, melted
2 tsp. vanilla extract
½ c. plain, nonfat Greek yogurt
¾ c. nonfat milk
- Whisk together flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, stir together butter and vanilla. Mix in yogurt, stirring until no large lumps remain. Alternate between adding flour mixture and milk (beginning and ending with flour), stirring just until incorporated. Gently fold in diced peaches.
- Lightly coat a large, nonstick pan or griddle with nonstick cooking spray and preheat over low heat.
- Using 2 tablespoons of batter for each pancake, dollop batter onto hot pan and spread into circular shape. Let pancakes cook for until a slight skin starts to form around the edges and the bottom is light golden brown (about 2-3 minutes). Slide a spatula underneath and flip. Continue to cook for another until light golden brown on both sides (about 1-2 minutes).
- Serve with pure maple syrup, if desired.