Paleo Peach Pancakes are the best little paleo pancake you ever did make. Using fresh pureed peaches along with almond meal, farm fresh eggs keep these clean, healthy and packed with a bit of protein. The perfect way to start your day.
So my friend left today to head to New Jersey, which is home for her. You know the place you came from and grew up, where people knew you when you went through that awkward and awful middle school years and still call you friend.
Before she left she said she was planning on eating pizza every day she was there, so hopefully by the time she came back to Cincinnati she wouldn’t want pizza for a very long time. Why is she doing this, you ask? Because Cincinnati is not known for great or even good pizza. We have a few places that are pretty good, but nothing like east coast in your face real delicious pizza. Can you tell I am jealous!
Do you ever do that crave something and then eat it almost every day till you just can’t eat it ever again?
Well, I am kind of like that with pancakes. I LOVE pancakes and I tend to go in spurts where I eat them for weeks every morning, can’t get enough of them. AND then I am done.
Good for you I am on that pancake high right now, and being the health conscious girl that I am, I have been trying out healthier versions of our favorite pancake.
This time, I got creative using summer peaches, woot- woot! I LOVE peaches…. yea I know I love a lot of foods, it’s a problem I have.
Spiking these pancakes with fresh peach puree, almond meal and farm fresh eggs, gives you a super clean pancake that has a good dose of protein. I topped my stack off with fresh peach slices, blueberries, and pure maple syrup. You can play with your toppings enjoying what ever fresh food you have available.
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- [br][b]Pancakes:[/b]
- 1/2 cup Almond Flour
- 1/2 cup Tapioca Flour
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 2 eggs
- 1/4 cup fresh peach puree, 1 large peach pitted and pureed in blender
- ½ teaspoon pure vanilla extract
- 1 tablespoon coconut oil or ghee, divided {for greasing pan}
- [br][b]Toppings:[/b]
- 1 peach, pitted and sliced thin
- 1/4 cup fresh blueberries
- maple syrup
- In a bowl combine almond flour, tapioca flour, baking powder, and sea salt
- Add in eggs, peach puree, and vanilla stir until evenly blended together.
- Heat coconut oil ghee in a non stick skillet over medium heat {divide out the coconut oil adding a bit for each pancake}
- Pour in batter in batches 1/4 cup.
- Let cook for 2-3 minutes on each side or until golden brown
- Continue with remaining batter
- Transfer to a plate before serving top with fresh peaches, blueberries and pure maple syrup
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We have a lot of peaches at our house right now. This would be a great recipe to try!
I have peach envy right now!
Love this recipe…we stopped eating pancakes due to the gluten…so this recipe is one I am trying this weakend!…thanks for the recipe….and such a gorgeous presentation. Pinning!
Oh no pancakes are a must! Hope you and your family try the recipe, no one will know they are gluten free which makes them perfect! Thanks for pinning. Amy
Faceplant! They look so pretty and fluffy. Does the tapioca make them fluffier?
Hi Melissa, :), yep the tapioca lightens up gluten free baked goods. I have great luck using it!
My daughter is a big pancake lover and these look so good! I bet I could get away with frozen peaches if I strain them first!
Has anyone tried adding a scoop of vanilla protein powder to this recipe?!