Protein-Packed Peach Pancakes

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by Liz Revilla
Vertex Education Ambassador, Nutrition

Prepared by Angela and Ava Gonzalez

INGREDIENTS

  • 1 cup whole grain pancake mix (like Kodiak Power Cakes pancake mix)
  • 1 cup 2% milk (or milk of your choice)
  • 1 large egg
  • 1 medium peach, diced
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract

DIRECTIONS

  • Combine pancake mix, milk, and egg into a bowl and stir until combined (do not overbeat).
  • Gently fold in peaches, cinnamon, nutmeg, and vanilla extract.
  • Pour ¼ cup of batter onto a heated, greased pan or griddle. Cook on
    medium-high heat (or 375 degrees) until bubbles form. Flip and continue
    to cook until golden brown.

NUTRITIONAL FACTS

Servings: 2 (makes about 3 4″ pancakes)
Calories: 345
Protein: 23 grams
Carbohydrates: 50 grams
Fat: 8 grams

CALORIE CONSIDERATIONS

To INCREASE calories: Add 1 Tbsp butter + 1 Tbsp maple syrup (+150 calories per serving)

To DECREASE calories: Divide recipe into smaller portions of 2 – 4 inch pancakes each and dice up an extra peach to divide up and sprinkle on top (-100 calories per serving)

TO MAKE THIS GLUTEN FREE:

To make this a gluten-free recipe, substitute gluten-free pancake mix (like Bob’s Red Mill)

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DID YOU KNOW...

Peaches are at their peak from June to August?

DID YOU KNOW...

Peaches are a great source of Vitamins A & C.

DID YOU KNOW...

The state of Georgia’s nickname is “the peach state.” The “World’s Largest Peach Cobbler” is made there every year and measures 11 feet by 5 feet.

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