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Pancake Fridays: Peach Streusel Pancakes

These golden pancakes are like peach pie for breakfast: juicy peaches surrounded by a buttery batter, topped with cool Greek yogurt and a smattering of doughy oat streusel. They're eggless and full of whole grains.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 151kcal


  • For the pancakes:
  • ½ cup oat flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons butter melted
  • 2/3 cup almond milk + 1 tablespoon vinegar
  • ½ tablespoon honey

  • ~1 cup peaches cubed small*

  • For the streusel:
  • ½ cup oat flour
  • ¼ cup rolled oats
  • 1-2 tablespoons honey
  • 1-2 tablespoons almond milk

  • For assembly:
  • Greek yogurt I used Chobani plain 2% and additional sweetener if desired


  • For the pancakes:
  • Whisk all dry ingredients together.
  • Melt the butter in the skillet you intend to fry the pancakes in on medium heat. Meanwhile, combine the milk and honey and whisk into the dry ingredients until just combined.
  • Once the butter has melted (you can let it cook a bit more until it becomes brown butter), remove the skillet from heat and pour the melted butter into the mixture. Whisk until just combined. Fold in the peach chunks.
  • With the pan you just melted butter in on medium heat (or medium low if it's still really hot), dollop 1/4 cup to 1/3 cup amounts of batter into the pan. I would recommend cooking only two at a time, unless your pan is really large. Wait until bubbles begin rising through the batter and the edges start to look dry. Once you can easily slide your spatula under the bottom of the pancake, flip and cook another 2 minutes, or until cooked through. Remove from heat and set aside or keep them warm in your oven on the lowest setting while you cook with remaining batter.
  • For the streusel:
  • Whisk oats and oat flour together. Add 1 tablespoon honey and 1 tablespoon milk and stir.
  • Add more honey to taste and if mixture is too dry, add more milk ½ tablespoon at a time. Use a judicious hand with the milk as this should not be a paste fest—the mixture should be wet enough to stick together but dry enough to be a little crumbly.
  • To assemble:
  • Combine Greek yogurt with additional sweetener if desired.
  • Spread a few tablespoons of yogurt on a pancake. Top with streusel. Eat!


*These pancakes are meant to be heavy on the peaches, light on the batter. If you want a more sturdy pancake base around your peach chunks, add an egg to the batter. Or you can lessen the amount of peach so the pancake doesn't have to support as much fruit.
Adapted from here .

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