Caramelized Peach and Oat Pancakes

Instructions

1. In a small-ish bowl, stir together the yogurt, butter, lemon juice, honey and vanilla extract. Beat in the eggs.
2. In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Let the batter sit for 10 minutes.
4. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. If you’re using an electric skillet, preheat it to 350 degrees Fahrenheit.
5. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great). Give the batter one gentle stir, then scoop a scant ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake. Let the pancake cook until the top edges of the pancakes are more matte than shiny and the underside is golden, about 3 to 4 minutes.
6. Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another couple of minutes or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes keep well in the fridge, covered, for several days. Freeze them for up to 3 months.