Peaches & Cream Pancakes - (Vegan)

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Just in time for brunch this weekend! Sunday morning make this summer favorite - you will be a hit in your house!


These whole wheat, vegan  pancakes that are FREE of eggs, processed oils, refined sugar, or white flour! Thus reducing your risk of inflammation, allergies, high cholesterol, obesity, and oxidative stress.


Peaches are in season right now so you can find them at your Farmers Market and your grocery stores. Grab a couple! One for this recipe and the others to enjoy later.


To pick the perfect peach: Go for organic because peaches are #6 on the Dirty Dozen list. According to the EWG 99% of peaches were detected with residual pesticide residues after washing and an average of four different pesticide residues were detected on conventional peaches.

Choose a peach that is soft to the touch, but not bruised. They will smell fragrant and sweet.

A good peach is like a sunny summer day - magnificent!


This is a perfect recipe for: a busy professional that struggles to find the time to make breakfast. This recipe is great for kids too!


Chef Note: Save time by cooking all of the batter into pancakes and store them in the freezer. Pull out one or two at a time and put them in the toaster to defrost and toast.

If you don't have the time to cook them all at once, the batter also keeps for up to six days in the fridge, so you can make them fresh everyday




  • 2.5 cups whole wheat flour
  • 3 Tbsp baking powder
  • 1 Tbsp salt
  • 48 oz almond milk
  • 1 Tbsp vanilla paste or extract
  • 4 Tbsp maple syrup


  1. Heat a griddle to 400 degrees F or place a pan on medium high heat.
  2. Mix all the ingredients together until smooth, add more almond milk if it is very thick
  3. Drop a little coconut oil (about a teaspoon) on the hot griddle
  4. Scoop two small ladles of pancake batter on to the hot griddle - I recommend 1 oz scoops
  5. While the pancakes cook, wash and cut your peaches into bite size chunks.
  6. When bubbles come through you can flip the pancake and cook the other side, then fluffy but firm remove the pancakes and place on a plate
  7. You can either cook all of the batter or stop and place the batter in the fridge so you can enjoy your delicious hot pancakes. Chef Note: You can easily freeze these pancakes in ziplock bags. You can then pull them out and toss them in the toaster for a perfect pancake on the fly.
  8. Open a can of coconut cream and scoop off the thick cream - this will replace whip cream in your life!
  9. Top your pancakes with the thick coconut cream will maple syrup, fresh fruit, and coconut flakes.
  10. Snap a photo & Enjoy!

Chef Note: This pancake mix will last in your fridge for 6 days. Place a label or piece of tape on the container and put the date six days from the date made. This is your expiration date. This ensures you use it before hand.


Take a photo of your pancakes and post it on social media with the tag @radiantandabundant!


Have a great weekend!