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Strawberry Peach Walnut Oatmeal Pancakes. Gluten-Free. Vegan.

‘Have Mercy.’ Peach and Strawberry Summer Pancakes.

These pancakes are so good they’ll make you experience an Uncle Jesse swoon. It’s a summer brunch ‘wow’ that will make you very popular, perfect for when you have houseguests at the beach or even if you just feel like a little ‘staycation’ that rivals any brunch you can have out and about.

For me, pancakes are a vehicle for time travel. As a kid growing up in a blended/broken/refashioned family, one of my favorite stabilizing traditions was pancake and waffle breakfasts at my father’s house on weekends. My Dad stayed in the rambling house he and my mother had purchased for many years after she left, running his kitchen and household as a one-man skeleton crew – like the staff of an English Manor waiting for the family to return in some Gothic novel.

On weekends (or every other), my sister and I would return to Llandaff to this big stone pile of a house atop a hill, and fill the void of our absence. This great big tudor-styled place that my parents had purchased in the 80s with ambitious plans to be “Bobos in Paradise” was both comforting and a little sad, as a looming physical reminder of what might have been. Renovations had slowed at some point, and the aesthetic of Llandaff was minimalist in a way that was hard to define – was it unintentional or very deliberate? There were large vacant walls over the sideboards where paintings had been removed, and four metal kitchen chairs were routinely jockeyed around the first floor of the house where other seating had once been in abundance.

While Dad made pancakes, we’d hurriedly set the table. I remember our little hands gently dragging the kitchen chairs across the linoleum floors of the big bright kitchen, through the butler’s pantry past the house telephone with it’s endlessly wound cord, and into the dining room to orbit the large claw-foot table – a Grand Rapids-made tiger maple piece that had been a wedding present from my grandmother and somehow remained central to our family’s communal life. Dad would heat the syrup, the plates, soften the butter – he was detail-oriented that way – and then present us with a towering platter of fluffy pancakes and fresh fruit. I remember him sitting quietly, reading his newspaper while silent purrs emanated from his children’s stomachs. I imagine that behind the newspaper, maybe behind his own face, he was smiling.

The recipe comes from Kathy on the Healthy Happy Life Blog so I can’t take credit for the genius, only for sharing. And of course, peaches and strawberries must always be shared. Take it with you as a Hamptons houseguest, and you will always be invited back. Here’s hoping it helps you to reconnect with your pancake story.

Strawberry and peach filled oat flour pancakes with walnuts and cinnamon.
Topped with warm maple fruit and a hint of organic powdered sugar.

Ingredients

  • 1/2 banana, mashed
  • 1 cup non-dairy milk
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup
  • 3/4 cup oat flour (homemade from rolled oats)
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup thinly sliced peaches and strawberries, organic
  • 2 Tbsp walnuts, chopped

Instructions

  1. Mash the banana in a medium mixing bowl then add in the non-dairy milk, lemon juice and maple syrup. Then stir in the dry ingredients: oat flour, cinnamon, baking powder and salt. Stir with a spoon very well until the mixture thickens. Allow this batter to sit for a minute or two to fully thicken. Fold in the walnuts and about a 1/2 cup of fresh fruit.
  2. Warm up skillet over low heat for at least 2-3 minutes before cooking. I find that this helps to evenly warm up the pan.
  3. Turn heat up to medium and spray pan with coconut oil spray. Add pancakes batter. Cook about 2-3 minutes, or until edges start to brown and firm up and bubbles start to pop up around edges. Right before flipping, add a few additional fruit slices to the wet side of the pancake, spray with oil and flip. Cook this side for another 2-3 minutes.
  4. Remove pancakes from pan and start again until all the batter is used. I made three large pancakes.
  5. When the pancakes are done, add 1 additional cup chopped fruit for topping and maple syrup to the pan and toss around with your spatula for a minute to warm, soften and caramelize the fruit. Turn off stove heat and set warm fruit aside.
  6. To serve, add pancake(s) to plate and top with the skillet fruit and garnish with fresh fruit. Add additional maple syrup if desired. Sprinkle organic powdered sugar over top.
Yield: 1-2 servings, Prep Time: 10 mins. Cook time: 15 mins. Total time: 25 mins.

Have a Great Recipe?

Share it with me! I’d love to try it, and if it’s worth sharing, pass along. Email me here with your favorite seasonal drinks and recipes, and the stories that accompany them.

EMAIL ME FOR INFORMATION ABOUT SUMMER RENTALS IN THE HAMPTONS