Whole Living Daily

Better Breakfast: Roasted Peach Pancakes with Greek Yogurt topping

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I get a little more excited about making something extravagant like this for breakfast if the ingredients are fresh. These peaches were fresh picked in Connecticut, and after a couple of train delays, mishaps and reroutes they finally made it back to Brooklyn.  I used a simple whole wheat pancake batter, and topped them with greek yogurt instead of syrup.  Eating these is definitely a process of spreading the yogurt on top of each pancake and topping with a peach slice.

Roasted Peaches
2-3 fresh peaches
1 tablespoon pure maple syrup
Brown sugar

Slice peaches into quarters. Place in a small glass baking dish, top with maple syrup and sprinkle with brown sugar. Cover dish with foil, and bake at 375 for 15-20 minutes, until bubbling.

Whole Wheat Pancakes
2 cups whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 tablespoon sugar
2 eggs
2 cups + 2 tablespoons fat-free milk
2 teaspoons vanilla

Mix all dry ingredients and set aside. After mixing wet ingredients, pour over the dry ingredients and stir until just mixed. Cook on skillet until each side is brown. Serve warm topped with a dollop of Greek yogurt and the roasted peach slices.

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