Prep Time: 10 minutes

Cook Time: 6 minutes

Ingredients

¾ cup all-purpose wheat flour

¾ cup plain yellow cornmeal

1 tbsp of sugar or sweetener of choice

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1¼ cups buttermilk or milk alternative

2 large eggs

2 tbsp unsalted butter, melted

Coconut oil or oil of choice

3 medium peaches peeled and cut into 10 thin wedges

Garnishes

sweetened whipped cream

syrup

fresh mint

granola 

Instructions:

Sift together first 6 ingredients in a large bowl. Whisk together buttermilk, eggs, and melted butter in a medium bowl. Add buttermilk mixture to flour mixture, and whisk just until combined. 

Melt a small amount coconut oil in a large skillet over medium heat. Place 3 peach wedges for each pancake on pan; starting at outside edge of peach slices, carefully pour ¼ cup batter over each group of slices to form a circle.

Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked. Turn and cook other sides 2 to 3 minutes or until golden. Transfer to a baking sheet; keep warm in a 300°F oven. Repeat procedure with remaining peach slices and batter, adding more butter and oil to griddle as needed.