Georgia Peach Pancake Cobbler

Along with April showers,

comes peach season!

We have been scouring the grocery store for about a month,

waiting - hoping - for the grocery store shelves to carry peaches, 

but no luck...

until yesterday night!

Of course, we bought a bunch of peaches 

and it only seemed fitting that we start our day off with some

Georgia Peach Pancake Cobbler.

Sweet, summery, and filling. 

Everything a breakfast should be.

Ingredients (makes 2):
4 sliced fresh peaches (skin on!)
1 - 1 1/2 cup almond flour
1 tbsp. ground flaxseed
1 egg (or 4 medjool dates, pitted)
3 tbsp. cane sugar
4 tsp. brown sugar
2 tsp. cinnamon
2 tsp. vanilla extract
1/2 cup coconut milk (or any other type of milk)


Preheat oven to 425. In a bowl, mix sliced peaches, brown sugar, 1 tsp. vanilla extract, and cinnamon. Divide the mixture between two oven-safe bowls and place in the oven for 10 minutes.

While the peach mixture is cooking, take another bowl and mix flour, flaxseed, egg, cane sugar, 1 tsp. vanilla extract, and coconut milk together (if the mixture is too runny, add more flour - but don't make it too thick either).

Once the peach mixture is done cooking, remove bowls and turn the oven temperature down to 375. Pour the pancake mixture on top of the cooked peaches. Place back into the oven and cook for 35-45 minutes (until tops start cracking as seen in picture below). Remove and enjoy warm!

Happy Eating!

Food Creds: adapted from Healthful Pursuit.