With peaches literally overflowing at farmer’s markets this time of year, I thought it would be fun to share a peach cobbler recipe. But as I got thinking about the ingredients in a cobbler, I realized it’s basically just a lightly sweetened quick bread with peaches (much like a gigantic peach pancake). And that’s how we arrived at this incredibly delicious cobbler/pancake hybrid.
While you can certainly eat these for breakfast, I’ve actually categorized this recipe as a dessert. These are different from a typical pancake in that they are lightly sweetened and much larger & thicker, but the general process remains the same. The idea is to create big single-serving cobblers (pancakes?) as the perfect dessert after a summer dinner.
Note: This recipe builds upon the perfect vegan pancakes recipe / tutorial that I posted last year. To learn all the secrets of making light & fluffy vegan pancakes, I highly recommend reading through that post before attempting these ones.
Makes 4-5 huge pancakes
- 1 tablespoon ground flax seed
- 1 1/4 cup flour (all-purpose or whole wheat)
- 1/3 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup brown sugar (coconut or sucanat)
- 1 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon coconut oil
- 3 fresh peaches
Prepare a “flax egg” by combining 1 tablespoon of ground flax with about 2 tablespoons warm water in a small bowl. Stir this together and set aside for 5 minutes to create a gel that will substitute for an egg in this recipe.
In one large mixing bowl, combine all the dry ingredients (flour, rolled oats, cinnamon, baking powder, baking soda, salt) and gently toss together. In a separate bowl, combine the wet ingredients (brown sugar, non-dairy milk, apple cider vinegar, vanilla, and coconut oil) and mix the flax egg into the wet ingredients as well.
Chop several peaches into small, rough chunks (about 1 1/2 cups) and add them into the wet batter. In the end, the pancakes will contain almost as much peach as batter, adding to the peach cobbler effect and making these pancakes super thick and rustic-looking.
Pour the wet ingredients into the dry and very gently mix together. Over-mixing is a sure way to create gummy, nasty, undercooked pancakes. It’s totally fine to have small lumps in your batter.
In a very hot nonstick skillet, use a paper towel to smear a few drops of vegetable oil into the pan. Then, spoon in the pancake batter. With normal pancakes, I recommending using 1/4 cup of batter per pancake. But since we want these guys to be crazy peach cobbler-sized servings, I’d recommend about 1/2 cup of batter each. Allow them to cook fully on one side (about 3 minutes), then carefully flip and cook on the other for another 90 seconds.
For best results, serve immediately. But whatever you do, don’t top with vanilla coconut milk ice cream. Definitely don’t do that. 🙂