Lectin Free Peach Cobbler Breakfast Pancake
Behold, yellow peaches.
The juicy, not-too-sweet, not-too-tart pit fruit that you can play tennis with when it’s not ripe and get a half gallon of juice down your chin when it is ripe.
Peach season is almost gone, and, before it goes away, you need to make this peach cobbler breakfast pancake. Inspired by Dr. Gundry’s Blueberry Pancake Recipe, this is a wonderful addition to weekend breakfast or brunch (it takes 30 minutes to bake, so it’s not a quick weekday breakfast). It’s Plant Paradox friendly, and compatible with Paleo, Whole30, Autoimmune protocol, Gluten-free, and Ketogenic diets.
Make sure you use ripe peaches–you can test for ripeness without bruising peaches by wrapping your whole hand around the peach and gently squeezing–if it has some give, it’s good to eat! If it feels like a tennis ball, put it aside!
The ingredient that gives this cobbler pancake a unique flavor is the goat’s milk kefir–you will be able to taste it in the final product! I personally love the taste of goat’s milk, but it has a very distinct flavor, and if you don’t like it, you can easily substitute coconut milk yogurt.
PREP TIME 10 MINUTES TOTAL TIME 1 HOUR 10 MINUTES SERVES 4
- 2 large omega-3 or pastured eggs
- 1 teaspoon vanilla
- 5 drops liquid stevia
- 5 ounces goat’s milk kefir
- 1 tablespoon coconut oil, melted
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1/4 cup cassava flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 ripe peaches, peeled and cut into thin slices
- cinnamon for sprinkling
PREHEAT the oven to 350 degrees F. Oil an 8-inch pie pan with coconut oil.
BEAT together the eggs, vanilla, stevia, and kefir. Slowly add the coconut oil, whisking constantly, so the oil doesn’t solidify.
ADD the coconut flour, tapioca flour, cassava flour, sea salt, baking powder, and baking soda. Whisk together until batter is smooth.
POUR the batter into the pie pan. Place half of the peach slices on top of the batter in a single layer. Sprinkle with cinnamon.
BAKE for 30 minutes, testing with a toothpick until it comes out clean. Let the pancake cool to room temperature before slicing. Serve topped with remaining peach slices.