Peaches are my guilty pleasure because to speak truthfully, my lips don’t like peaches and they get all tingly and numb when I eat them. But on the other hand, peaches are also one of my absolute favourite fruits (next to cherries, nectarines, and raspberries) so I proceed to eat like 6 juicy peaches in one sitting, and embrace the tingles.
It’s an uber hot day in Vancouver, and I just had overnight oats for breakfast this morning, but I could really use a stack of these pancakes right now. I haven’t had poppy seeds in my pancakes before and they make these pancakes heartier and also carry a good dose of minerals like calcium, iron, and zinc.
Leung and I just returned from yet another trip to Whistler. This time we went with a few of our closest friends and stayed for a total of 3 nights. 3 nights of a grand old time splashing in lakes under the hot summer sun. The weather during last year’s trip with the girls was not prime, and this year was pleasantly a complete flip! It was such beautiful weather that we all decided to embrace the waters of an ice cold glacier-fed lake upon the hike up. We took turns rope swinging into the lake while taking some epic slo-mo videos of our whole-body-freezing moment. I thought ice baths were cold… until I let go of that yellow rope and submerged into the turquoise waters below me. It was surprising to me because we all thought I was the most cold-tolerant of the group, but turns out I’m the least freezing-lake tolerant cause I was yelling “omg guys I’m actually frozen arghh!!!” the whole time I am swimming back to shore.
I’ve got goose bumps just thinking about that moment, but just like how I fail to listen to my body telling me not to eat peaches, I rope swung two more times into the lake and became a popsicle two more times. I really need to work on the whole “listening to your body” philosophy lol. My mind knows what it wants, and that is peaches and frozen lakes.
To fuel your summer adventures and make the most out of peach season (especially when you don’t have allergic reactions to peaches), this stack of pancakes won’t disappoint. The pancakes are soft and fluffy with an added crunch from the poppyseeds, and the peaches give just the sweetness and syrupy goodness to any good stack of pancakes.
- POPPYSEED PANCAKES
- 1 c. millet flour
- ¼ c. oat flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 2 tbsp. poppy seeds
- 1 tsp. cinnamon
- 2 tbsp. honey or any liquid sweetener
- 1 c. almond milk
- PEACH COMPOTE
- Peach slices, fresh or frozen
- 1 tbsp any sweetener
- Granola, to garnish
- In a medium bowl, combine the dry ingredients together. Add in almond milk and liquid sweetener to the dry ingredients and mix until mixture resembles pancake batter.
- Preheat stovetop on medium-high heat. Lightly spray non-stick pan with coconut oil.
- Pour ¼ cup of batter per pancake into the skillet and cook until bubbles appear on the surface, around 2 minutes. Flip pancakes with spatula and cook for another minute. Enjoy immediately or keep them warm in a 200F preheated oven.
- For the peach compote, add peaches and sweetener in a saucepan over medium-high heat. Cook until the juices have turned into a syrupy consistency and the peaches have turned soft.
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