Breakfast for 4

Peach Upside-Down Pancakes

Name: Peach Upside-Down Pancakes
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp tapioca starch; 2 1/2 tsp baking powder; 1/4 tsp baking soda; 2 tbsp sugar; 1/2 tsp cinnamon; 1/4 tsp salt; 3 tbsp non-dairy yogurt; 2 tsp lemon juice; 3/4 tsp vanilla extract; 1 tbsp melted vegan butter; 1 cup plus 2 tablespoons non-dairy milk; 1 peach; 1 tbsp brown sugar; 1/4 tsp cinnamon

Peach slices caramelize under cinnamon pancake batter in a skillet, creating tender pancakes with fruit on top.

$0.42per serving $

30 minstart to table

4servings

American Vegetarian Kid-friendly Budget Breakfasts Lunches Summer

Ingredients

1 1/2 cups all-purpose flour
2 tbsp tapioca starch
2 1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
3 tbsp non-dairy yogurt
2 tsp lemon juice
3/4 tsp vanilla extract
1 tbsp melted vegan butter
1 cup plus 2 tablespoons non-dairy milk
1 peach
1 tbsp brown sugar
1/4 tsp cinnamon

Steps

Whisk the flour, tapioca starch, baking powder, baking soda, sugar, cinnamon, and salt in a large bowl.
Whisk the yogurt, lemon juice, vanilla, melted vegan butter, and milk in a second bowl.
Stir the wet mixture into the dry mixture just until combined, then rest the batter for 5 minutes.
Heat a greased 10-inch nonstick skillet over medium-low heat and arrange the peach slices with the brown sugar and cinnamon.
Pour the batter over the peaches, cover the skillet, and cook for 8 minutes until the edges are set.
Flip the pancake carefully and cook uncovered for 5 minutes until golden and cooked through.
Cut the pancake into four pieces and serve peach-side up.