Peaches and Cream Pancakes

I refuse to believe Summer is coming to an end.

The only thing that’s comforting to me right now is the thought of early Fall.  Otherwise known as “the most perfect time of year.”

But until then, I’m hanging onto Summer like Hurricane Irene is about to take out Colorado tomorrow.

And nothing says Summer like fresh Colorado peaches.

And pancakes.

And Bailey’s.

Creamy.

I’ve had some good pancake combos in the past, but these were the best. 

And I wouldn’t lie to you about a serious thing like pancakes.

Peaches and Cream Pancakes:

Serves 1.

Ingredients:

• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• dash salt
• 1/2 banana, cut into slices
• 1/2 peach, cut into chunks
• 1/2 cup almond milk
• 1 tablespoon Bailey’s Irish Cream
• Optional: toppings like maple syrup, nut butter thinned with almond milk, granola

Method:

• In a bowl, mix flour, baking powder, cinnamon and salt.
• Add banana, peaches, milk and cream and mix till smooth. 
• Heat a pan and spray with non-stick spray.
• Pour pancakes and cook till you can flip, then cook on the other side.

*You may need to add more milk to thin the batter out.

**Batter is safe to eat because it’s egg-free!

***Raw batter consumption also means your consuming alcohol.  I’m okay with it, if you are.

These turn out a gorgeous golden color.

The peaches are delectable.

 

The Bailey’s is detectable. 

Sweet, fruity, decadent, filling, delicious.

Need I say more?

I topped mine with some chocolate hazelnut butter I thinned with almond milk, then microwaved, plus a drizzle of maple syrup and a spoonful of granola.

Beanie: “When you make pancakes do you eat all of them?”

Me: Heck yes!

And how could you not?

Enjoy!

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Are you hanging on to Summer or are you ready for Fall?