Ingredients
⅔cupplain yogurt
2tbspbuttermelted
1tbsplemon juice
1tbsphoney
2tbspvanilla extract
2eggs
1cupoat flour
½tspBaking Soda
¼tspsalt
½tspground ginger
¼tspground cinnamon
1peachthinly sliced
Preparation
In a small bowl, stir together the yogurt, butter, lemon juice, honey, and vanilla extract. Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, ginger and cinnamon.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until the dry ingredients are thoroughly moistened. Let the batter sit for 10 minutes.
Heat a heavy cast-iron skillet over medium-low heat.
You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact. If necessary, lightly oil the cooking surface with butter or cooking spray.
Give the batter one gentle stir, then scoop ¼ cup batter onto the pan. Place two to 3 peach slices on top of the pancake.
Let the pancake cook for about 3 to 4 minutes.
Once the bottom side has cooked, flip it, and cook for another couple of minutes.
Serve the pancakes immediately.
