Pluot Pancakes
Pluot Pancakes, a simple breakfast pancakes recipe made with fresh pluot slices that’s ready in only 20 minutes. A sweet treat for summer mornings!
Ingredients
- 2 medium pluots
- 1 ½ cups all-purpose flour or gluten free flour
- 1 tablespoon baking soda
- ½ tablespoon granulated sugar white or brown
- ¼ teaspoon salt
- 1 whole egg or flax egg (see notes)
- ¼ teaspoon vanilla extract
- ¾ cup milk regular or plant-based
- 2 teaspoons butter or oil
- ¼ cup maple syrup
Instructions
- Wash and cut pluot: Wash pluots, remove any stems, and cut in half. Remove inner core with a knife or spoon, then slice into 1/2 inch thick slices and set aside.
- Make pancake batter: In a large mixing bowl, combine all-purpose flour, baking soda, sugar, and salt and mix with a whisk until well combined. Once dry ingredients are mixed, add 1 egg, vanilla extra, and slowly add milk and whisk until the batter is completely smooth and has a thick liquid consistency (if you like thinner pancakes, add more milk for a runnier batter).
- Cook pancakes: Heat a pancake griddle or cast iron skillet over medium-high heat until droplets of water sizzle when dropped on the pan. Then add butter or oil to grease the pan and then pour 3/4 cup of pancake batter to the pan until it forms a circle. Then gently add two pluot slices on top of the pancakes and let it cook until the tops of pancake batter begin to harden and bubbles pop and form holes. Then flip the pancakes using a spatula, and cook pluot-side down for another 1-2 minutes. Then remove the pancake from the griddle to a plate. Continue this process until all batter is cooked.
- Serve pancakes: To serve the pancakes, plate desired number of pancakes and drizzle with maple syrups. Add extra slices of pluot to the plate for garnish, if you have any left over.
Notes
- Make it vegan: To make this recipe vegan, simple use plant-based milk (we like oat milk for its thicker consistency) and replace the egg with 1 flax egg (or 1 tablespoon of ground flax seeds mixed with 3 tablespoons warm water).
- Leftovers and storage: These pancakes are great as leftovers and can be frozen and reheated. Keep in the refrigerator for up to four days for best taste and texture, or freeze for up to a month and then reheat in the microwave or toaster.
- Nutrition notes: Nutrition information was estimated using the full amount of maple syrup listed in the recipe. Actual nutrition information will vary depending on syrup used and any additional ingredients.
Nutrition
Serving: 1serving (1 pancake)Calories: 174kcalCarbohydrates: 35gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 4mgSodium: 660mgPotassium: 112mgFiber: 1gSugar: 11gVitamin A: 55IUVitamin C: 0.04mgCalcium: 59mgIron: 1mg
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