Peach Cobbler Coconut Pancakes

When I was a kid, peaches were by far my favourite fruit. Not only did I like their crisp, fresh flavour, I also LOVED the fuzzy softness of their skin.

I would often pick one up just for the shear pleasure of feeling its softness, maybe have a deeeep smell, then I’d put it back.

As I grew older, for some obscure and inexplicable reason, something went terribly wrong with my brains. A major and complete switch occurred and now, just thinking about a peach will instantly cause the hair on my arms to rise.

I have a hard time just picking one up; I have to condition my brains every time I do that.

For years, I couldn’t even eat peaches, unless someone peeled them for me. At least, I could still enjoy nectarines, but they’re just not the same.

So a few years ago, I decided to start a mega war with my brains. No longer was it going to deny me the pleasure of enjoying peaches. Hey, it’s my life after all and only I will decide what I like and don’t like to eat! You can’t just rob me of a childhood favorite like that and get away with it so easily… 😉

I can’t say I’ve won just yet, but at least now, I can handle peaches, peel them myself and even SOMETIMES eat them with their skin still attached.

Yes, the hair on my arms will stay spiked for a while when I do that, but at least now, I can do it! And I get to enjoy beautiful dishes such as this one.

Baby steps…     😉

Not long ago, when I disovered the coconut flour pancakes, I knew that I would be making tons of variations on the subject.

This is numero uno! Peaches being in season, they were the obvious choice for my first variation.

There are many many more to come, I can feel it…

INGREDIENTS
(Serves 1)

• ⅓ cup coconut flour
• ¼ tsp baking powder
• 1 tsp all natural almond butter
• 7 egg whites
• ½ cup water
• 1 tsp unsweetened shredded coconut

Peach Sauce

• ½ fresh peach, peeled and diced
• 1 tbsp liquid honey
• ½ cup water
• 1 tsp pure vanilla extract
• Pinch salt

Almond Crumble

• 1 tsp sliced almonds, crushed
• 1 tsp old fashionned rolled oats
• 1 tsp unsweetened shredded coconut
• ½ tsp honey

Garnish

• 0% fat plain greek yogourt
• Fresh peach slices
• Fresh mint
• Almond crunch

 INSTRUCTIONS

For the Peach Sauce:

1. In a small saucepan, bring peach, water, and honey to a boil. Reduce heat and simmer over low heat, stirring occasionally, until peaches start to “melt” and sauce thickens, about 5 minutes.
2. Turn off the heat and set aside to cool for about 5 minutes, then puree in a food processor until smooth.

For the Almond Crumble:

1. In a non stick pan, add oats, almonds and coconut and cook over medium heat until nice and golden brown. Add liquid honey and stir until well combined. Continue cooking for about 30 seconds just to dry out and “separate” the crunch.
2. Remove from heat and set aside

For the Pancakes

1. Combine all ingredients except shredded coconut in a food processor and blend until well combined. Incorporate shredded coconut to batter with a spoon and mix well.
2. Heat a non stick pan coated with cooking spray over medium-high heat.
3. Spoon batter onto hot skillet, about ¼ of a cup per pancake.
4. Turn pancakes over when tops are covered with bubbles and edges look cooked. Transfer to low temp oven to keep them warm while you cook the remaining pancakes.
5. Serve warm and garnish with a dollop of plain yogurt, fresh peach slices, fresh mint leaves and almond crumble. Top with warm peach sauce.