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Baked Whole Wheat Peach Pancake Recipe
We may never go back to plain pancakes again after feasting on this Baked Whole Wheat Peach Pancake. It's low in added sugar and fat, and has a gorgeous texture! And let's not forget those sweet summer peaches.
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Whole Wheat Recipe
Servings:
6
Servings
Calories:
162
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
2
eggs
3
egg whites
1
cup
whole wheat pastry flour
1
cup
skim milk
1
teaspoon
vanilla extract
1
teaspoon
ground cinnamon
½
teaspoon
salt
1
tablespoon
unsalted butter
1
tablespoon
+ 2 teaspoon packed brown sugar
2
peaches
pit removed & cut into thin wedges
powdered sugar
optional
Instructions
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the eggs and egg whites.
Add the whole wheat pastry flour, skim milk, vanilla, cinnamon and salt, and stir to combine.
Melt the butter in a 12-inch cast-iron skillet set over medium heat. (A nonstick skillet can be used, too.)
Add 1 tablespoon brown sugar and cook for 1 minute. Stir in the peaches and cook until the peaches are coated and starting to soften, about 3 minutes.
Pour in the whole wheat flour mixture and spread it to the sides.
Transfer the skillet to the oven (cover the handle with foil if it is not cast-iron) and bake until the pancake is set, 17 to 20 minutes.
Cut into 6 wedges and serve with powdered sugar, if desired.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition
Serving:
1
Wedge
|
Calories:
162
kcal
|
Carbohydrates:
25
g
|
Protein:
8
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
60
mg
|
Sodium:
258
mg
|
Potassium:
276
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
385
IU
|
Vitamin C:
3.3
mg
|
Calcium:
74
mg
|
Iron:
1.1
mg