Peach Pancake Cobbler

April 3, 2011 By Leanne Vogel July 20, 2015

Kevin and I love our breakfasts. When we first started dating I would soak flax, oats, millet, and quinoa in a pot overnight and cook them up in the morning with some apple juice and maple syrup. A couple of months later we were addicted to cinnamon buns. Then, it shifted to porridge. Then, french toast… We went through an omelet phase that I swear lasted a year.

With 3 weekends of peach cobblers under our belt, it’s safe to say that this is our new favorite breakfast. I have every intention to put cashew cream sauce [vegan “cream cheese” icing made with cashews] on top but forget every time. I was halfway done yesterdays breakfast when I remembered that darn sauce. I stopped eating, grabbed the camera, took a picture, and resumed. Sure, there’s no background and the quality sucks, but at least I got a picture.

Peach Pancake Cobbler

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Yeast free

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 2 – 1 cup servings

Fill your morning with sticky peaches, enveloped in a sweet “cream cheese” sauce. The pancake topping is grain free and sugar free, with a light vanilla flavor.

Ingredients

Pancake mix

½ cup almond flour
1 tablespoon ground flax seed
¼ cup non dairy milk – I used almond milk
1 tablespoon coconut oil, melted
1 teaspoon vanilla
¼ teaspoon baking soda
2 medjool dates, pitted

Cobbler filling

2 peaches
3 tablespoon coconut sugar – brown sugar can be used too
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon arrowroot
Top with: cashew cream sauce

Instructions

Preheat the oven to 425F. Generously oil two 1 cup ramekins with coconut oil and set aside.
In a medium sized bowl, combine sliced peaches coconut sugar, cinnamon, vanilla, and arrowroot. Mix gently and divide into prepared ramekins. Bake for 10 minutes.
Remove from oven and reset to 375F.
Meanwhile combine all pancake mix ingredients in your blender and blend on high until smooth.
Pour batter over top of each ramekin and return to the oven for 35 minutes or until topping begins to crack.
Serve warm with cashew cream sauce.

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I die every time. I can’t wait to try a strawberry rhubarb version! The opportunities are endless! Do you have a favorite breakfast? What was your favorite breakfast as a kid? I loved Lucky Charms, but my parents only bought it when we were on summer holidays. For every other day, my favorite was oatmeal + brown sugar. Do you make an effort to have breakfast everyday? Heck yes! I have a smoothie in the morning before the gym and follow it up with some of this.