I don’t usually make pancakes for breakfast, but when I do: it results in decadent Peach Cobbler Pancakes.
My friend Joanne (from Just Eat Real Food) sparked my interest in making a peach recipe last week. Peaches make me think of cobbler, and cobbler makes me think of dessert. Now dessert usually doesn’t make me think of breakfast, BUT I thought adding a cobbler twist to pancakes would be heaven. The BF didn’t agree, so obviously I’m ecstatic about proving him wrong. These pancakes are amazing.
Peach cobbler is one of my all-time favorite desserts which trace back to my S.A.D. (Standard American Diet) days of paying nine dollars for Golden Corral’s all-you-can-eat buffet. Ahhh yes, warm previously-frozen cobbler that’s been sitting under a heating lamp for 3 hours.
Ok, bad times. ::Must think happy thoughts::
Blanching large batches of peaches (like for pies or crisps) makes peeling a breeze. But for small batches like in this recipe I use a serrated peeler. Much easier than blanching and then dunking in an ice bath.
For the cobbler topping, I chose to use leftover crumbled cookies from Paleolicious’ Plain Almond Cookie recipe. Feel free to use any simple grain-free cookie recipe. Since I only used two cookies, it would be a shame for you to have to make the cookies to order. Heck, I bet you could use those Gluten Free Graham Crackers from Whole Foods. Easy peasy.
Don’t stress, it’s just breakfast.